New
Polenta with sardines and coriander salsa
This is another cupboard raid dish, made from things I had lying around at home. It’s very simple to make and doesn’t take much time at all. Both sweet, savoury and extremely comforting, sometimes less really is more!
Ingredients
| 200g | quick cook polenta |
| 195ml | olive oil |
| 2 x 120g | tins sardines in sunflower oil |
| 90g | spring onions, finely chopped |
| 5 | cloves garlic, crushed |
| 4 tbsp | tomato paste |
| 1 x 340g | tin sweetcorn, strained |
| 5g | ginger, peeled and finely grated |
| ½ tsp | ground cumin |
| 2 tsp | aleppo chilli |
| 1 | lime juiced to get 1 tbsp |
| 25g | coriander leaves, finely chopped |
| fine sea salt and black pepper |
Method
-
Add 1 ½ litres water and 1 teaspoon of salt to a medium saucepan and bring to the boil on a medium high heat. Pour the polenta into the boiling water, whisking constantly, and cook for 5 minutes, reducing the heat if the polenta starts to spit. Once the mixture has thickened to a loose porridge consistency, turn down to the lowest heat and cover with a lid or a piece of parchment.
-
Heat 120 millilitres oil, the sardines, spring onions, garlic, tomato paste and 3/4 teaspoon salt in a medium saute pan over medium high heat for 10 minutes until the onions have softened and the sardines have broken down. Add the sweetcorn, ginger, cumin and chilli and cook for another 5 minutes, until the spices are fragrant and the sauce has visibly darkened in colour.
-
Meanwhile, mix the remaining 30 grams of spring onions and 75 millilitres of oil in a small bowl with the coriander, lime, and ⅛ teaspoon salt.
-
To serve, ladle the polenta into four shallow bowls and top with the sardine mixture and the herb oil.
New
Polenta with sardines and coriander salsa
This is another cupboard raid dish, made from things I had lying around at home. It’s very simple to make and doesn’t take much time at all. Both sweet, savoury and extremely comforting, sometimes less really is more!
Ingredients
| 200g | quick cook polenta |
| 195ml | olive oil |
| 2 x 120g | tins sardines in sunflower oil |
| 90g | spring onions, finely chopped |
| 5 | cloves garlic, crushed |
| 4 tbsp | tomato paste |
| 1 x 340g | tin sweetcorn, strained |
| 5g | ginger, peeled and finely grated |
| ½ tsp | ground cumin |
| 2 tsp | aleppo chilli |
| 1 | lime juiced to get 1 tbsp |
| 25g | coriander leaves, finely chopped |
| fine sea salt and black pepper |
Method
-
Add 1 ½ litres water and 1 teaspoon of salt to a medium saucepan and bring to the boil on a medium high heat. Pour the polenta into the boiling water, whisking constantly, and cook for 5 minutes, reducing the heat if the polenta starts to spit. Once the mixture has thickened to a loose porridge consistency, turn down to the lowest heat and cover with a lid or a piece of parchment.
-
Heat 120 millilitres oil, the sardines, spring onions, garlic, tomato paste and 3/4 teaspoon salt in a medium saute pan over medium high heat for 10 minutes until the onions have softened and the sardines have broken down. Add the sweetcorn, ginger, cumin and chilli and cook for another 5 minutes, until the spices are fragrant and the sauce has visibly darkened in colour.
-
Meanwhile, mix the remaining 30 grams of spring onions and 75 millilitres of oil in a small bowl with the coriander, lime, and ⅛ teaspoon salt.
-
To serve, ladle the polenta into four shallow bowls and top with the sardine mixture and the herb oil.