Coconut Polenta

I often get asked, how I come up with new recipes every week.  The answer is that I find inspiration all over the place.  I also think I must dream about food.  This is because one morning last week, I opened my eyes, and this recipe popped into my head.  I must admit that if I do have to dream about food, this dish is worthy.

In class we made this as a spicy biscuit, served with grilled mushrooms and grilled eggplant slices.  It can also be made into a delicious egg free, gluten-free cookie.  I give both recipes below.

Spicy Polenta    


Sesame oil
1 onion, diced
4 cloves garlic, diced
1″ ginger, grated
1″ chilli pepper, diced
1 tsp curry powder
2 stalks lemongrass, cut into small pieces
salt and pepper
1 red pepper, diced
1 cup organic polenta
2 cups water
1 cup coconut milk


Thinly cover the bottom of a deep sauce pan with the sesame oil.  Saute the onions for a few minutes until soft.  Add the remaining spices and saute for one minute more.  Add the water and the coconut milk and bring to a boil.  Simmer for 5 minutes.  Add the red pepper and then slowly pour in the polenta, while briskly stirring the whole time to prevent lumps.   Keep stirring the polenta for a few minutes while it cooks.  The polenta is ready when it starts to thicken and pull away from the pan. 

Pour the polenta into a baking disih and bake at 180 C. for 45 miniutes or pour on to a flat surface and smooth it out.  Allow it to cool for up to five minutes.  Use a cookie cutter to cut out the desired shape and then bake for 15 minutes at 180 C until golden brown.

It’s not really possible to recut the remaining polenta – so just put it on the table and let people munch on it. 

Sweet Polenta


2 cups water
1 cup organic polenta
cup coconut milk
3/4 cup coconut sugar
1 tsp cinnamon or nutmeg
1 tsp vanilla


Bring the liquid, spices and coconut sugar to a boil.  Follow the same method as above.

Before serving, grill the polenta in a toaster or an oven for five minutes.

Serve hot.  Serves 4-6