Evening all, sorry for the late blog. I’ve been in Cardiff all day today and have only just got home. I have two recipes for you today.
I have a lot of polenta at home and sometimes I can’t be bothered to make a creamy version so it’s kind of just sat there for a bit. The other day I came across a recipe for polenta chips and I thought I’d give it a go. I found the recipe here but will also post the ingredients for convenience.
This recipe was fairly easy to make, but it’s not a quick meal as you have to wait for the mixture to cool before you can cut it. If I made it again I would use a thinner layer of polenta and cut smaller fries because mine were quite large. Despite their size my chips had a crunchy layer and were soft inside, which was nice, but I imagine smaller fries would be even better. They had a good amount of seasoning, but I didn’t have anything to dip them in and that was a bit of an oversight. The thing I like about this is you can get a good amount of food for a small amount of money, however I would advise eating them alongside something else. I ate mine with a Welsh onion cake which I will talk about next.
This recipe is supposed to serve four people
- 1½ cups Polenta
- 3 cups Vegetable Stock
- 2 tablespoons Olive Oil
- 2 tablespoons Nutritional Yeast- I didn’t have this so I left this out of the recipe
- ½ teaspoon Paprika
- 1 teaspoon Dried Parsley
- 1 teaspoon Dried Mixed Herbs
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder- I didn’t have this so I left this out of the recipe
- ½ teaspoon Sugar
- Salt/Pepper to taste
I love this Welsh onion cake recipe, this is also a cheap and easy to make meal, especially since I use frozen chopped onions and tinned potatoes (and the value potatoes hold a perfect amount for making two ramekins).
It’s basically layers of onion and potato with seasoning, I use sunflower spread instead of butter for lining the ramekins and dotting between the layers and it works perfectly. I obviously do not use cheese in mine but my husband loves cheese in amongst the layers and to brown on top (and I will never convince him to not eat cheese), so if you do eat cheese (and I know that not all of my readers are vegan) then that’s something you could add. The finished product is soft, buttery and full of flavour. I can’t stress how much I love eating these onion cakes.
This recipe is supposed to serve 6, I always cut it down because I only own two ramekins
- 907g potatoes, peeled and sliced
- 226g onions, finely chopped
- 85g butter (or vegan spread/butter), melted
Have a great night