Ingredients
- 1 liter water
- 1 teaspoon salt
- 1 teaspoon garlic, crushed
- 1 cup cornmeal
- 1/4 cup vegetable oil
- 30 grams butter
Make it step by step
- Bring water to the boil with salt and crushed garlic. Gradually sprinkle in cornmeal, stirring constantly until mixture thickens. Reduce heat to low and stir constantly for 5-10 minutes until very thick.
- Spoon mixture in a greased lamington tin and smooth evenly. Allow to cool for 1 hour.
- Turn polenta out of tin and cut into 4cm squares. Heat olive oil and butter in a pan and fry pieces on both sides until golden brown, about 5 minutes.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.