Cornbread

Ingredients 1 1/2 cups Rachel's Organic Greek yoghurt, 1/2 cup butter,1 cup polenta, 3/4 cup self-raising flour, 1 1/2 tsp baking powder, 1/2 tsp bicarb of soda, 1/4 tsp salt, 2 eggs

2 bell peppers, 100g sweetcorn, 1 small red chilli or 1/2 tsp chilli flakes (optional)

Serves: 5 Preparation: 30 minutes

Cornbread is a fabulous example of mixing the best of both worlds in one dish. Savoury with sweet nuggets of corn and pepper, a little spicy if you like that sort of thing with a fluffy yet grainy texture on the inside and a fabulous toasty crust on the outside. I like this with my Mexican mole soup, or part of a fried breakfast but it can be eaten cool just as a snack on its own. 

1) Pre-heat the oven to gas mark 6 and grease a baking tray.

2) Melt the butter in a pan and whisk in the eggs and Greek Yoghurt.

3) Add the polenta, flour, baking powder, bicarb of soda to a bowl and mix thoroughly. Pour the wet ingredients from the pan into the dry ingredients and mix together until a smooth batter is formed.

4) Dice the bell pepper and add, along with the sweetcorn (frozen is fine) to the batter and transfer to the baking tray.

5) Bake for 20-25 minutes until the top begins to turn golden and a skewer in the centre comes out clean. Cornbread can be eaten when cool, but is best toasted on a griddle.

Spicy polenta chips

Ingredients 1 cup polenta, vegetable stock, jalepenos, chilli flakes, coriander, butter, cheddar

Serves: 4 preparation: 1 hour 30

Polenta is a marvellous alternative to potato, for those who cannot eat them - or just fancy a change! I have posted a recipe previously for polenta French fries, which I think are absolutely heavenly - but these chunky, spicy chips are  equally gorgeous. Polenta doesn't fluff up exactly like a potato, but it does remain soft in the centre and crispy on the outside which is all one can ask for!

1) Measure out the polenta into a milk pan, and slowly add the vegetable stock until you achieve a porridge like consistency.

2) Finely dice the jalapeños and add to the polenta. Grate in a little cheddar, then add chilli flakes and finely chopped coriander. Make it as spicy as you like - personally if my mouth isn't smoking, it's not hot enough for me but you should cook according to your own taste.

3) Spoon the polenta mixture onto a baking tray or into a square baking dish and smooth with a spatula. Cover and refrigerate for at least an hour.

4) Turn out the solid polenta block and slice into sections to make your chips.

5) Shallow fry in a tablespoon of butter, turning regularly until a golden crust is formed, then serve hot.

Beetroot, apple & cheddar fritters

Ingredients Beetroot, apple, rice flour/ polenta, eggs, cheddar, poppy seeds, sesame seeds

Preparation: 40 minutes

Fritters are traditionally a sort of savoury doughnut, but thin like a pancake full of stuff, but like potato cakes - I like to make mine a bit thicker. Beetroot and apple are a fabulous and virtuous combination, and cheddar goes perfectly with both so this crispy yet juicy fritter with a melting centre makes and excellent vegetarian version of a burger, and by using rice flour or polenta it's great for those with intolerances too!.

1) Wash the beetroot and slice off the stalks and leaves. Roast in the oven for 30 minutes. Carefully peel the beetroot with the nick of a knife, then once it's cool, grate into a bowl.

2) Peel and core the apple, then grate the apple into the beetroot. Add the polenta/rice flour a little at a time along with the poppy and sesame seeds, until the mixture is a little more dry.

3) Whisk an egg and stir into the mixture.

4) Form a patty around a chunk of cheddar and drop onto a lightly oiled pan. Sizzle for 2-3 minutes on each side then serve, or bake in the oven for 5-8 minutes.

Roast pepper & goats cheese polenta croutons

Ingredients  60g polenta, 1 egg, 1 bell pepper, goats cheese, olive oil (Optional: Rachel's Organic Greek Yoghurt)

Makes: 6 croutons preparation: 10 minutes

I have been making a lot of polenta fritters recently as part of a series of recipes using ingredients for people with various intolerancies. This recipe is a fantastic alternative to croutons in salad or soup - at once crispy and melting and so quick and simple. Roast pepper and goats cheese is one of my favourite flavour combinations - give it a try.

1) Slice the top from a bell pepper and remove the core and seeds. Slice between the membranes and cut into small slivers. Grill for 5 minutes until the skin begins to crisp and blacken.

2) Whisk an egg and stir in the polenta.

3) Cut the goats cheese into chunks and stir along with the peppers into the polenta. If the texture is a little dry I like to add in a little Greek yoghurt.

4) Form a patty and drop onto a lightly oiled pan. Sizzle for 2-3 minutes on each side then cut into small squares (or circles in my case) before tossing with salad leaves or floating on soup.

Curly fries with avocado & cucumber mousse‏

Ingredients 1 avocado, 1/4 cucumber, mint, salt, potato, polenta, cayenne pepper

Preparation: 10 minutes

This recipe is unusual for me in that I am using equipment that few people are likely to have. This blog is aimed at people who want to learn to make very simple, but gorgeous food using ingredients that are widely available and do not require speciality equipment. I recently bought a spiralizer, which cuts vegetables into... you've guessed it... spiral strands or strips so that one can make curly fries or vegetable spaghetti so whether you want my recipe for the perfect spiral fries, or want to just make this delicious, fresh mousse... here you go!

1) Halve the avocado around the stone and twist it apart. Remove the stone and scoop the avocado flesh from the shell. Add to a blender with 2-3 mint leaves and 1/4 of a peeled cucumber then blitz thoroughly.

2) Season to taste with salt and chopped mint. This goes beautifully with something spicy - if you don't have a spiralizer, try seasoning potato or sweet potato wedges instead to dunk into it.

3) To make the curly fries: spiralize the potato and add to a bowl. Dust with polenta and shake the bowl until the potato is covered. Deep fry for 3-4 minutes and season with salt and cayenne pepper.

Carrot, coriander & feta fritter‏

Ingredients 60g polenta, cumin, 1 egg, coriander, carrot, feta, olive oil (Optional: Rachel's Organic Greek Yoghurt)

Serves: 2 preparation: 10 minutes

Fritters are traditionally a sort of savoury doughnut, but thin like a pancake full of stuff, but like potato cakes - I like to make mine a bit thicker. Here the sweetness of the carrot, the perfumed coriander and cumin contrast beautifully with the salty tang of feta. This is pictured with a kiwi and orange sauce.

1) Whisk an egg and stir in the polenta.

2) Finely chop the coriander, cut the feta into chunks and grate the carrot. Stir into the polenta. If the texture is a little dry I like to add in a little Greek yoghurt.

3) Form a patty and drop onto a lightly oiled pan. Sizzle for 2-3 minutes on each side then serve.

Pea, mint & pancetta fritters

Ingredients   60g polenta, 1 egg, peas, pancetta, mint, halloumi, olive oil (Optional: Rachel's Organic Greek Yoghurt)

Serves: 2 preparation: 10 minutes

 Fritters are traditionally a sort of savoury doughnut, but thin like a pancake full of stuff, but like potato cakes - I like to make mine a bit thicker. Pea, mint & pancetta as a flavour combination are absolutely wonderful but combined with the salty tang of halloumi this makes a great comfort food.

1) Whisk an egg and stir in the polenta.

2) Finely chop the mint, cut the halloumi into chunks and stir along with the peas and pancetta into the polenta. If the texture is a little dry I like to add in a little Greek yoghurt.

3) Form a patty and drop onto a lightly oiled pan. Sizzle for 2-3 minutes on each side then serve.

Spinach halloumi & sweetcorn fritters

Ingredients 40g polenta, 20g plain flour, 1 egg, spinach, sweetcorn, halloumi, olive oil (Optional: Rachel's Organic Greek Yoghurt)

Serves: 2 preparation: 10 minutes

Fritters are traditionally a sort of savoury doughnut, but thin like a pancake full of stuff, but like potato cakes - I like to make mine a bit thicker. Sweetcorn and polenta as both a texture and flavour combination are absolutely wonderful but combined with spinach (you know me, anything with spinach is pretty much my food heaven!) and the salty tang of halloumi this makes a great comfort food.
1) Whisk an egg and stir in the flour and polenta.

2) Finely chop the spinach, cut the halloumi into chunks and stir along with the sweetcorn into the flour and polenta. If the texture is a little dry I like to add in a little Greek yoghurt.

3) Form a patty and drop onto a lightly oiled pan. Sizzle for 2-3 minutes on each side then serve.

Parmeggian & polenta chicken

Ingredients 1 egg, chicken breast, parmigiano, polenta, salt, pepper

Serves: 1 Preparation: 40 minutes


A crispy, breaded chicken breast doesn't have to be relegated to the level of sophistication reserved for freezer "food". This recipe is ridiculously simple but a definite people pleaser.


1) Whisk an egg and dip your chicken breast into it.


2) Roll the chicken breast in a shallow dish of polenta mixed with a pinch of salt and pepper until coated.


3) Set in an ovenproof dish and top with a layer of grated parmeggian and bake in the oven for 25-30 minutes.

Polenta fries

Ingredients  1 cup polenta, vegetable stock, black pepper, cayenne pepper, garlic salt.

Serves: 4 Preparation: 5 minutes (plus 1 hour preparation)

Polenta is a highly underrated product! I use it as an alternative to mash if I get sick of potatoes, create a minted polenta crust for a lamb joint, or dusted it over my bread dough to add texture. A block of cooked polenta is relatively inexpensive and can also be used to make really gorgeous French fries, but you don't have to buy the ready-made stuff. You can make it yourself!

To make the polenta block

1) Measure a cup of polenta into a milk pan, and gradually stir in vegetable stock until a porridge like consistency has formed. 

2) Pour out onto a baking tray or square oven dish and smooth down with a spatula. Cover and refrigerate for at least an hour, then turn out for chopping.

To make the fries


1) Cut slices of polenta from the block and slice into French fries


2) To prepare the seasoning, mix a tablespoon of polenta with 1/4 a teaspoon of garlic salt and 3/4 of a teaspoon of cayenne pepper. Put the polenta fries into a bowl and shake over the seasoning, tossing the fries until they are finely coated.


3) Deep fry the polenta for 3-4 minutes and season with freshly ground black pepper.