Soft Polenta

Ingredients: Method: 8 cups water 3 tablespoons olive oil 2 teaspoons salt 2 cups  Sunsol Polenta 70g butter, unsalted     Bring the water to boil. Reduce the heat and simmer gently, gradually adding the polenta. Cook over a low heat for approximately 20 mins. Stir constantly until the polenta pulls away from the sides of the pan. Add the butter and stir until melted. Serve into heated bowls. Serve with grated parmesan cheese. Serves 3-4 as a side dish (compliments stew or chicken dishes nicely). Serves 2

Tomato & Herb Polenta with Steak

Ingredients: Method: 1 litre water 2 vegetable stock cubes, crushed 1 cup Sunsol Polenta Oil for frying 300g green beans 30g butter, unsalted 1 large red capsicum, sliced 1 medium green capsicum, sliced 1/4 cup olive oil 2 cloves garlic, crushed 4 teaspoons basil or parsley, chopped Trim any fat from steaks. Brush steaks on both side with combined garlic, mustard and oil. Cook steaks until browned on both sides. Serve steaks with tomato and herb polenta. Tomato and Herb Polenta Heat oil in large pan. Add onion and cook until onion is soft. Add water and stock powder and undrained crushed tomatoes. Bring to the boil. Gradually add polenta and simmer for 10 minutes or until soft and thick. Stir in parmesan cheese and oregano. Serves 4

Apple & Polenta Flan

Ingredients: Method: 1 litre milk 3/4 cup castor sugar 45g butter 3 teaspoons lemon rind 1 cup Sunsol Polenta 3/4 cup sultanas 1/3 cup walnuts, chopped 1/2 cup cream 1 large apple, thinly sliced 1 1/2 tablespoons maple syrup 3 teaspoons castor sugar, extra 1/2 teaspoon cinnamon, ground Grease a 20 cm springform tin. Heat milk, sugar, butter and rind in a medium saucepan. Stir over a high heat without boiling. When sugar is dissolved, boil and then reduce the heat. Stir occasionally for 10 minutes. Remove from heat and add sultanas, walnuts and cream. Pour into the prepared tin and top with apple slices. Pour syrup over the apple. Sprinkle with combined the extra sugar and cinnamon. Bake in a moderate oven for about 35 minutes or until apple is tender and flan has come away from the sides of the tin. Cool to room temperature. Remove from tin and serve with extra maple syrup if desired. Serves 4

Fish with Lentil Salsa

Ingredients: Method: 8 x 100g whiting fish fillets plain flour 1 egg, lightly beaten 1 tablespoon milk 170g Sunsol Polenta 2 teaspoons oil Lentil Salsa 200g red split lentils 2 medium red capsicums 1/4 cup fresh mint 2 tablespoons parsley, chopped   Batter fish in flour, egg, milk then polenta. Heat oil in a large non-stick pan, add fish in batches and cook until lightly browned all over and cooked through. Serve fish with lentil salsa. Lentil Salsa Cook lentils in a saucepan of boiling water for 5 minutes. Quarter capsicums and roast under grill until the skin blisters and blackens. Cover capsicums in brown paper for 5 minutes and peel skin. Chop capsicums finely. Combine lentils, capsicum and herbs and mix well. Sprinkle with lemon juice for extra flavour if desired. Serves 4

Lasagna with Tomato and  Two Cheeses

Ingredients: Method: 1 quantity of soft Sunsol Polenta, without butter 2 x 400g cans peeled tomatoes, with juice 100g gorgonzola cheese 2 cups bechamel sauce 75g gruyere cheese Pour the cooked polenta into a greased oblong baking tin. When set, turn and slice into 1 cm slices. In a lasagna dish, spread two thirds of the tomatoes with juice and layer with polenta. Crumble the gorgonzola cheese over the polenta and cover with half the bechamel sauce and another layer of polenta. Sprinkle with the gruyere cheese and cover with the remaining bechamel sauce and tomatoes. Bake in a 190oc oven for 50 minutes. Serves 4

Peppered Polenta Triangles

Ingredients: Method: 1 litre water 2 vegetable stock cubes, crushed 1 cup Sunsol Polenta Oil for frying 300g green beans 30g butter, unsalted 1 large red capsicum, sliced 1 medium green capsicum, sliced 1/4 cup olive oil 2 cloves garlic, crushed 4 teaspoons basil or parsley, chopped Lightly oil a 19cm x 29cm cake tin. Bring water to boil and add stock cubes. Gradually add polenta. Stir frequently. Reduce heat and simmer for 30 minutes. Spread polenta into tin and stand for 2 hours to cool. Cut polenta into 12 squares and cut each square in half diagonally. Shallow-fry the polenta approximately 5 minutes on each side. Drain on paper towels and keep warm. Cook beans until tender. Melt butter in pan and add capsicum. Heat for 3 minutes. Combine oil, garlic, herbs and beans. Add to peppers and stir for a further 2 minutes. Serve with hot polenta triangles. Serves 4