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Marigold Swiss Vegetable Bouillon Powder150g
150gItem price
£2.15Price per unit
£1.44/100gElly Curshen's recipe is for a smooth, cheesy polenta speckled with fragrant basil, served with smoky, charred paprika tomatoes and fried eggs. Not only do you save on washing up by using the same pan twice, but also get the delicious garlicky, tomato and paprika flavour on the fried eggs.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Bring 750ml water to the boil in a large saucepan and whisk in the bouillon. Add the polenta to the boiling stock and stir continuously with the whisk over a medium heat for 4 minutes. Remove from the heat.
Add the butter, cheeses and basil and stir well to combine. Season well with black pepper (it probably won’t need salt, but you decide), then set aside, covered with a lid, to keep warm and allow the cheeses to melt.
In a separate frying pan, add 1 tsp oil and place over a high heat. Add the tomatoes, then leave undisturbed for about 3 minutes to allow them to char and blister.
Give the pan a shake and add 1 tsp oil, the garlic, sea salt and paprika. Lower the heat. Swirl for a minute until the garlic and paprika smell fragrant. Remove from the heat.
Tip the tomatoes into a bowl and cover with a plate to keep warm. Don’t wash the pan. In the same pan, fry the eggs to your liking in 1 tbsp oil. Serve the tomatoes and eggs on the polenta, with extra basil to garnish.
More leftove ideas
1. For baked margherita-style polenta, cook the polenta as above, then stir in some pesto instead of the butter and cheeses. Pour into a large greased baking dish. Bake in a hot oven, uncovered, for 25 minutes or until firm. Smooth over some tomato sauce, such as Mutti Classic Pizza Sauce, then cover with basil and slices of mozzarella. Bake for 15 minutes more, until the sauce is bubbling and the cheese has melted.
2. Try a polenta cake with a delicious texture – it works particularly well with citrus fruit. You'll find lots of options, including Martha Collison's polenta cake, soaked with orange syrup, at waitrose.com/recipes.
3. For leftover polenta chunky chips, loosen the polenta in a pan with a splash of boiling water, then pour into a greased, lined tray. Chill in the fridge for at least 1 hour, then cut into chunky chips. Brush with olive oil, dust with a little dry polenta, arrange on a greased baking tray and bake for 30 minutes, or until crisp and golden.
Typical values per serving when made using specific products in recipe
Energy | 2,801kJ/ 669kcals |
---|---|
Fat | 34g |
Saturated Fat | 14g |
Carbohydrates | 65g |
Sugars | 5g |
Fibre | 2.8g |
Protein | 24g |
Salt | 4.4g |
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