Be your best self.

How To Use Polenta In Your Cooking

How To Use Polenta In Your Cooking
Carly Jacobs

’ve always been quite intrigued about polenta. It’s not a food I’ve cooked with often, but my partner is a coeliac and it’s a naturally gluten-free food, so I’m not really sure why I haven’t tried this sooner. I’ve only ever eaten polenta in some kind of fried form at gastro pubs or semi-fancy restaurants so I decided to give that a go. I used an adaptation of a salt and pepper squid recipe and applied it to ready-to-cook polenta. It was rather delicious if I do say so myself. Using the ready-to-serve polenta was so easy and made a simple meat and veg dinner just that little bit fancier. This is a good one to try when you have mates coming over for dinner. They’ll think you’re a kitchen super whizz. For real.

Mint lamb cutlets

Mint lamb cutlets with pan-fried polenta and green bean salad

Serves: 4
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins


1kg packet ready-to-serve polenta

Vegetable oil, for shallow-frying

Salt and pepper, to taste

8 lamb cutlets

1 tbsp olive oil, plus extra to drizzle

1/2 cup white wine vinegar

1 bunch mint leaves, finely chopped

2 tsp caster sugar

500g round green beans

1/4 cup pine nuts

1/4 cup shaved parmesan cheese


1. Open your packet of polenta and cut it into 1cm strips.

2. Heat 3cm of vegetable oil in a frypan. When the oil is hot, cook 5 or 6 polenta pieces at a time, cooking each side for 2 to 3 minutes until golden brown. Drain on paper towel, sprinkle with salt and pepper and keep in a warm oven until ready to serve.

3. Cook your lamb cutlets in two batches in a frypan with a dash of oil. About 2-4 minutes, each side, or until they’re done to your taste.

4. Combine white wine vinegar, mint and sugar in a bowl. Set aside.

5. Steam green beans in stovetop steamer for about 5 minutes. Gently pan-fry the pine nuts in a small frypan for 1 minute or until they’re golden brown and crispy. Place steamed beans, pine nuts, parmesan cheese in a bowl and drizzle with extra virgin olive oil.

6. Serve lamb cutlets with mint sauce, polenta pieces and green bean salad on a plate. Bon appetite!


Ready-to-serve polenta comes as a pre-cooked brick and is available in the international section of most supermarkets. If you can’t find it, you can make your own by following the packet recipe, pressing it into a brownie pan and letting it cool for several hours.

[divider type=”standard” width=”1/1″ el_position=”first last”]

Have you cooked with polenta before? How did you find it?

[divider type=”standard” width=”1/1″ el_position=”first last”]

P.S If you want more Smags sign up here. There’s always a Beyonce gif and a fact you didn’t know…last week’s fact was about Barbara Streisand. For real.
P.P.S If you want to learn to crochet, today is your lucky day. There’s a 7 day free trial on offer right now…. get on it!
P.P.P.S I have a Smaggle Facebook crew – want to join?


  1. Steph 7 years ago

    Yum! I didn’t know you could get polenta ready to serve. Its a bit of a pain to cook from scratch. I once did it though and cut it into fry shapes and crumbed in more polenta and baked in oven

    • Author
      Carly Jacobs 7 years ago

      It comes in bricks at my local supermarket – that’s why I bought it! Super easy and quick to whip up on a week day!

  2. Hailz 7 years ago

    Hubby makes yummy polenta – new thing for us too. I had no idea you could buy it ready made! Life changing!

    • Author
      Carly Jacobs 7 years ago

      How cool is it? I just grab it in a brick right at the supermarket!

  3. Daisy 7 years ago

    You can use dried polenta instead of breadcrumbs. I think I got it from a Jamie Oliver recipe. Toss chicken in polenta, salt and pepper and then fry.

    • Author
      Carly Jacobs 7 years ago

      Oh that’s a great idea! I’m mildly obsessed with it right now.

  4. Missy D 7 years ago

    I love polenta! I used to cook it all the time. 🙂

    • Author
      Carly Jacobs 7 years ago

      I need to do more things than just deep fry it. Next on my list of things to do.

  5. Jo Cavagnis 7 years ago

    Omg it’s so weird reading this. Where I live in Italy is basically the home of Polenta as its a diet staple here. It’s taken me about 3 years to get used to though! There is so much you can do with it and I could basically send you a list of 50 million things to do with polenta lol. Basically here they eat it runny with loads of cheese mixed in (gorgonzola is a favorite here) They also eat it with stewed meat, or sausages. My husband makes polenta chips and serves it with battered fish like fish and chips or pan fried with a large plate of salami and cured meats… the list goes on but I’ll stop now 🙂

Leave a Reply