I had this packet of Polenta sitting for the longest time , I had no clue what to do with it . Net threw up some interesting ploenta recipes including thick finger chips which is what I set out to make . Halfway creative juices stepped in and I ended up with some delicious polenta bites - a perfect finger food and snack .
1 Cup Polenta
4 Cups Water.
1 Tablespoon Butter.
A Pinch of Hing.
3-4 Tablespoons Chopped Onions ( Adjust ).
Green Chilies Chopped - Add to Taste .
3-4 Tablespoons Chopped Dhania ( Adjust ).
1 Tablespoon Rai ( Adjust ).
1 &1/2 Teaspoons Sesame Seeds/Til ( Adjust ).
More Chopped Chilies - For Tarka.
Boil water , add salt , hing and butter , slowly drizzle in polenta , stir frequently to prevent lumps. Once all the polenta is in , cook on low like you would a halwa , stirring constantly to a very thick batter like consistency for about 8-10 minutes, towards the end , last 2 minutes or so add onions , green dhania and chilies .When done , you can taste for salt etc .
Grease a baking dish , pour polenta batter into the dish , and when it cools down , place it in the fridge for a few hours to set. I kept it overnight . At this stage too polenta is perfectly cooked and tasty .
Next day I heated oven to 180C , brushed a bit of oil on the set surface , covered with foil and baked polenta for just 12-15 minutes.
Heat oil , splutter rai , add sesame seeds and chopped chilies , when aromatic and before they darken take off heat , add green dhania to the pan , mix well and spread over polenta - allow this to rest a few minutes , then cut to desired size. Delicious !
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