This week I’m in Norway staying with a lovely yoga teacher called Vild from Allmenningen Yoga. Last night we made polenta bread and served it with a homemade ratatouille. Polenta bread isn’t the texture or taste of normal bread so you wouldn’t have it with jam but it is great with soup or main meals.
Polenta dates back to the 1700s in Italy where it was a staple food which was very cheap. Polenta is made from corn which means it is a low carbohydrate food rich in Vitamins A and C, it is a good source of caroteinoids, lutein and zeaxanthin. Therefore it can help to prevent cancer and heart disease. Polenta is gluten-free.
- 300g polenta
- Polenta Bread
- 1 litre vegetable stock
- 5 sundried tomatoes
- 10 black olives
- ½ tsp milled black pepper (to taste)
- ½ tsp chilli flakes (to taste)
- Pre heat the oven to 180C/gas 4
- Place the polenta in a large bowl and add the hot stock, black pepper and chilli flakes, stir well and leave for 5 minutes
- Chop up the sundried tomatoes and cut the olives in half
- Add the olives and sundried tomatoes to the polenta, stir well
- Pour the polenta into a lined cake tin and ensure it is evenly spread out
- Bake in the oven for approximately 45 minutes, until a crust has formed on the top
- Remove from the oven and it can be eaten straight away or left to cool. The polenta will become hard once it cools