I first got into polenta when we lived in Buenos Aires. Before this I’d never heard of it and as far as I know it’s not very popular in the UK. Gluten free breakfast cereal was nowhere to be found in Argentina so I had to make do with something else for my favourite meal of the day. When I came across polenta in the supermarket I wasn’t too sure what it was but when John told me that it’s basically cornmeal I figured I could prepare it with milk, fruit and cinnamon like a kind of porridge. It was delicious and I ate it almost every morning for breakfast, including at 4am on the day of my first marathon.
Recently I’ve been experimenting with more savoury dishes which involve polenta, one of these being delicious spicy sausage polenta. Last week I was pretty excited when John said he was making polenta fries topped with fried egg for dinner!
- 18oz Pre-cooked polenta (we used Food Merchant as it’s labelled gluten free)
- Cooking oil
- Two eggs
- Hot sauce
How to make it
- Chop polenta into medium wedges
- Fry in a little oil for 15 mins or until ready
- While polenta is frying, make salad from spinach, sliced peppers and chunks of avocado
- Serve polenta fries on top of salad
- Fry an egg in leftover oil and try to keep it runny
- Top polenta with fried egg
- Add as much hot sauce as you can handle and serve!