Quick Recipe: I [heart] Saffron Polenta on a bed of Spicy Tomato Salsa and Basil
A little taste of Italy to spice up your night. Best served with red meats.
00:25
00:05
00:20
cal 267kcal
High fat 17g
High sat-fat 10g
chol 46mg
sodium 321mg
carbs 20g
Serving size 318g Calories from fat 153kcal Fiber 1g Protein 11g Sugar 16g
Ingredients
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500 ml Milk
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70 grs Corn Meal
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Salt
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Pepper
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1 teaspoon freshly grated Nutmeg
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6– 7 threads Saffron
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2 tablespoon Parmesan cheese
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1 tablespoon Butter
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3 tablespoons Stonewall Kitchen Spicy Tomato Salsa
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3– 4 leaves Fresh Basil, shredded
Directions
- Leave Saffron threads in Milk overnight to infuse with flavour OR
- Heat milk slightly and infuse the threads for 20 mins.
- Once infused, the milk will be yellowish
- Combine Milk, Corn Meal, Salt, Pepper, Saffron and Nutmeg on medium high to give it a first boost of heat.
- Lower to medium low heat and simmer for about 20mins until the mixture is thick. (Stir constantly as the corn meal will sink and stick.
- Once it starts to bubble, taste. It should be soft (you shouldnt feel any corn – otherwise, cook a little longer)
- Remove from heat and add in butter and parmesan cheese. Mix until well blended.
- Poor in a shallow baking dish that has been covered with wax paper. Poor the polenta over the was paper and cover with overflowing paper
- Cover completely with wax paper. Place in fridge until cool and set (about 1 hour).
- Cut out with Heart shaped cookie cutters and fry up with a little butter at high heat to give it a bit of a golden crust.
- Serve with Spicy Tomato Salsa and some shredded fresh basil
