Polenta placenta

I love polenta. I know this stuff can be made from scratch and it all sounds pretty easy, but I am totally satisfied buying the prepackaged stuff that comes in a plastic casing, much like the that of the breakfast sausage, pan fried and smothered in an endless array vegetable saucy deliciousness.

Spinach and Feta recipe for your pretty polenta

*Tbsp extra virgin olive oil
*3 cloves of garlic- minced
*1 lb. of fresh spinach
*1 tsp tarragon
*1/2 tsp crushed red pepper (optional)
*Salt and fresh grated black pepper to taste
*8 oz of ready to use Polenta , (pre-cooked)
*3 oz of feta cheese-crumbled
*2 stalks of green onion- chopped (optional)
*few sprinkles of grated parmesan cheese


*Cut the polenta into 1/2 in round slices, pan fry in canola oil until soft and golden
• Heat another frying pan to medium high heat with the olive oil
• Saute the garlic for about a minute, then mix in the spinach
• Add the tarragon, crushed red pepper, salt and pepper, mix together and cook until spinach wilts,
• Sprinkle the crumbled feta cheese into the spinach mixture
• Sprinkle the chopped green onion over top of the feta, then finish off with a sprinkle of grated parmesan cheese and a bit more fresh grated black pepper
*scoop onto the polenta slices and try to stop yourself from eating all of it yourself.

Oven roasted vegetables and sun dried tomato polenta

Lizzie this is for you:

*I left out the parsnips and added a little sage, rosemary, and garlic.. used sun dried tomato polenta and topped it off with the BEST feta ever made. I could eat this every day forever and ever.




For root vegetables in winter:
2 parsnips, peeled and quartered lengthways
2 sweet potatoes, peeled, sliced 1½cm chunks
2 large carrots, peeled and quartered lengthways
2 beets, peeled and quartered
2 red onions, peeled and quartered
fresh thyme
5 tablespoons balsamic vinegar
8 tablespoons olive oil
salt and freshly ground black pepper

Preheat oven temperature to 400F.

Put all root vegetables into a dish, season well, add reasonable amount of thyme, mix together balsamic vinegar and oil, marinade vegetables for 3/4-1 hour before cooking. place vegetables in dish, make marinade with spices, garlic, vinegar and oil and pour over the top. Marinaded vegetables are best left out of the refrigerator to bring out flavours while preparing polenta. Put root vegetables into a wide baking tray so that the vegetables are not touching, put into a hot oven and bake for 20-30 minutes until just cooked.