Tuesday, 19 June 2012

Polenta Breakfast Slice recipe

Yummy vegan breakfast treat. Once upon a time it was a Hugh Fearnley-Whittingstall recipe (not all my recipes are from River Cottage Veg Everyday, honest) but it has migrated to this!

Warning: I am something of a 'bit of this and a handful of that' cook so amounts are approximate and you can tamper with them as much as you like! Just stick with the proportion of water to polenta, and don't skimp on the flavourings.

Polenta Breakfast Slice


275g potatoes (any waxy type, peeled before or after cooking)
Oil
1/2 small onion, finely sliced
1 fat clove garlic, crushed
1/2 bell pepper (red is good), finely diced
80g quick cook polenta
500ml water
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 - 1/2 tsp cumin seeds
50 g spinach
salt & pepper

Cook the potatoes until just tender. Take skins off if not already peeled, cool a little and then slice into 5mm chunks.

Gently fry the onion until soft, then add garlic and bell pepper. Fry gently until soft and taking on a little colour. Add the spices and fry for a couple of mins until fragrant. Add spinach and mix in until wilted. Set aside. Best if it's still got a little oil rather than gone dry.

Heat the water in a saucepan. When boiling, slowly pour in the polenta, stirring constantly. When it is all mixed in smooth and it's bubbling, turn the heat down low and simmer for 4-5 mins. Add onion mix and any remaining oil with it. Mix in well. Season. Stir in potatoes, taking care to mix thoroughly but not bash the living daylights out of the potatoes. Think spanish tortilla rather than mash.

Spread out on a metal oven tray so it is about an inch thick and leave to cool completely. Then slice into whatever shape pieces takes your fancy. Heat oil in a frying pan and fry slices on a medium heat until crispy on the outside and heated through.

Great with mushrooms and beans :)

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