Polenta, a Mini Profile

Get asked a lot about Polenta, what is it, how to use it etc etc. Here in South Africa, we eat a similar product for breakfast or have it as a side with our braai meat called affectionately ‘Mielie Pap'. So let’s start with the difference between those two.

There is none, well except the colour. Polenta has a great yellow while mielie pap is a pale white. Now should one ask google what’s going on there, the answers he (or she) gives does nothing to help. There is no difference between the two besides varying degrees of refinement. Our mielie pap being more processed tends to lose its colour. Cool. So they like cousins. I suppose.

How to cook Polenta? Same way as mielie pap.

Step 1: Mix Polenta in the liquid you will cook it in. Do not mix the polenta into boiling liquid as those nasty lump monsters will pitch up.

Step 2: Place on a medium heat and start stirring often. Very slowly bring to a simmer and allow to happily bubble for five minutes before removing from the heat and covering.

Step 3: Leave it alone for five minutes.

Done. Basic product anyway. Us Chefs love it so much because we can take that product and prepare it in any one of thousands of ways. The consistency is up to how much liquid you add in the cooking process. Have it as a porridge with honey and roasted nuts, savoury with a wild mushroom ragout, or like above with tomato & Pork stew with Aubergine, just the other day I made a Blueberry and Spring Onion version with a grilled steak.

Many people seem confused by Polenta but it’s a simple little food item that doesn’t ask for much but gives plenty back.