Crunchy curried polenta fingers. Crunchy on the outside, soft on the inside. With a gorgeous tomato powder and chilli tofu mayo.
800ml water – bring to the boil
150g polenta
3 tbsp good quality curry powder (I used my awesome Proper Curreh from Mumbai Spice Harry
Pinch salt
1 tsp garlic powder
Add the polenta to the water and keep whisking to keep out clumps. Add in the other ingredients. Keep whisking for a few minutes. Once well combined and you have a thick mixture, turn out onto a marble slab or large cold plate. Spread out to about 2cm thick. Allow to cool completely.
Once cool, cut into fingers and fry in coconut oil on all sides until golden and crispy. Cool then serve.
Polenta, or maize/cornmeal, dates back to the 1700s. It was considered to be peasant food as it was so cheap and plentiful – real grub!
Corn today is usually genetically modified so it’s best to try and get a brand of polenta that is organic. I use Biona and I buy it off Amazon.
Corn is great for supporting the growth of friendly bacteria in the large intestine. Transforming into short chain fatty acids which supply intestinal cells with energy. This process is important for lowering the risk of colon cancer.
Polenta is a low carbohydrate option. It’s high in vitamin C and vitamin A. It’s also a good source of caroteinoids.
The body can turn some caretenoids into vitamin A which are pretty powerful antioxidants. They can help prevent chronic disease and are great for enhancing immune response to infection.
You can get pre packed polenta instead of having to cook, cool and slice it yourself. Simply slice it and grill, bake or fry it. Obviously you can’t add in your own flavours but it’s tasty and works just as well.
