Chilli Polenta Wedges

May 10, 2023May 10, 20230 9
Enjoy a spicy and flavorful meal with these Chilli Polenta Wedges
in Main

Prep

10 min

Cook

35 min

Ready In

45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

850 ml hot vegetable stock
1 pinch saffron strand
200 g easy cook polenta
3 cardamom pods , seeds removed and crushed
198 g sweetcorn , drained
3 spring onions , finely sliced
300 g mixed wild mushrooms , cliced
1 red chili pepper , desseded and chopped
4 tablespoons low-fat plain yogurt

Nutrision Information

Servings Per Recipe
8
Calories
202
Sugar
2g
Fat
3g
Polenta is an Italian dish traditionally made from boiled cornmeal. Chilli Polenta Wedges are a variation of this dish, infused with the flavors of chili, mushrooms, and cardamom. The dish makes for a satisfying meal that can be enjoyed on its own or alongside a salad. This dish also makes a great accompaniment to grilled meat or fish. The polenta wedges are crunchy on the outside and soft on the inside, while the mushroom and chili topping offers a spicy and flavorful kick to the dish. This meal can be enjoyed by vegetarians and gluten-free eaters alike.

Instructions

1.Preheat the oven to 200°C (180°C fan)/400°F/gas mark 6. Grease a 23 cm square tin.
2.In a large bowl, pour in the hot vegetable stock and add the saffron strands. Give it a stir and let the color infuse for 5 minutes.
3.In a medium-sized pan, bring the contents of the large bowl to a boil. Gradually pour in the easy cook polenta, while stirring continuously. Add the crushed cardamom pods and keep stirring for 3 minutes.
4.Remove from heat and quickly stir in the sweetcorn and spring onions. Pour the mixture into the prepared tin, spreading it out evenly and smoothing the surface.
5.Let it cool and set for 10 minutes, then cut into 8 squares and place them onto an oiled baking tray. Bake in the oven for 15-20 minutes, until golden.
6.In a large non-stick frying pan, heat the mushrooms and chopped chili over high heat. Fry for 4-5 minutes or until softened and lightly browned.
7.Plate the polenta wedges, and top with the mushroom and chili mixture. Drizzle with yogurt and sprinkle with chopped parsley before serving.

PROS

These Chilli Polenta Wedges are vegetarian, gluten-free, and incredibly easy to prepare.
They make for a great weekday meal that is filling and satisfying, with no pre-cooking required.

CONS

The polenta may not appeal to everyone’s taste, and the dish may be too spicy for some if the chili is not removed.
It is a bit high in sodium, so people with high blood pressure should consume in moderation.

HEALTH & BENEFITS

Polenta is made from cornmeal and is high in complex carbohydrates, which makes it a great source of energy. It is also fat-free and gluten-free, making it an excellent option for people with gluten intolerance. The dish is rich in dietary fiber, iron, and magnesium. The mushrooms in this recipe have immune-boosting and anti-inflammatory properties, while the chili can help to boost the metabolism and reduce inflammation.

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