Polenta is a practical and tasty dish that can be the star of lunch in different forms and combinations. Prepared with corn flour and water, or in some cases with meat broth, it combines well with different types of sauces and garnishes, making it the perfect option to vary the menu. In addition, it is an easy alternative to make, even for those who do not have much experience in the kitchen.
Next, check out 5 polenta recipes for lunch!
Ingredients
- 4 cups of tea Cornmeal
- 4 cups of meat broth
- 2 liters of water
- 100 g chopped bacon
- 500g pork filet mignon, cut into cubes
- 1 onion peeled and chopped
- 2 cloves garlic, peeled and crushed
- 2 cups tomato sauce
- Salt, ground black pepper and olive oil to taste
Preparation method
In a container, place the corn flour and 3 cups of meat broth and mix. Book. In a frying pan add the olive oil and place over medium heat to heat. Add the bacon and brown. Cover with water and cook until boiling. Gradually add the dissolved corn flour and cook for 30 minutes, stirring constantly. Turn off the heat and season with salt. Book.
In another pan add the olive oil and heat over medium heat. Add the onion and garlic and brown. Add the meat cubes and brown. Add the tomato sauce and the remaining meat broth. Season with salt and black pepper. Cook for 40 minutes. Turn off the heat and serve with polenta.
Advice: If you prefer, serve the dish decorated with chopped green chilli.
Ingredients
- 3 tablespoons of butter
- 3 sausages chalberds cut into cubes
- 1 onion peeled and chopped
- 1 clove garlic, peeled and chopped
- 1 tomato seeded and chopped
- 1 cup tomato sauce
- 2 tea cups of corn flour
- 1 liter of vegetable broth
- 100 g sliced mozzarella cheese
- 100 g grated parmesan cheese
- salt to taste
Preparation method
In a skillet, add 1 tablespoon of butter and place over medium heat to heat. Add the sausage, onion and garlic and brown. Add the tomato, tomato sauce and salt and cook for 1 minute. Turn off the heat and reserve. In a container, place the corn flour and vegetable broth. Mix until smooth, cover with plastic wrap and let rest for 10 minutes. Then, transfer the mixture to a frying pan, add the rest of the butter and season with salt. Cook over medium heat, stirring constantly, for 3 minutes. Put out the fire.
Place half of the polenta on a plate and cover with the mozzarella cheese and sausage. Finish with the rest of the polenta and sprinkle with Parmesan cheese. Bake in a preheated oven at 200°C for 20 minutes. Serve then.
Ingredients
- 1 tablespoon olive oil
- 1 onion peeled and chopped
- 1 teaspoon cumin powder
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- 1 green pepper, seeded and chopped
- 1/2 cup tomato sauce
- 2 cups of tea bean-cooked and drained fradinho
- 1 cup of corn flour
- 4 cups of vegetable broth
- Salt, ground black pepper and chopped cilantro to taste
Preparation method
In a frying pan add the olive oil and place over medium heat to heat. Add the onion and sauté until transparent. Add pepper and seasonings and sauté for 2 minutes. Add the black-eyed peas and tomato sauce and reduce the heat. Cook for 5 minutes and add half the cilantro. Turn off the heat and reserve. In a pan add the corn flour, the vegetable broth and season with salt. Cook over medium heat, stirring constantly, until thickened. Put out the fire. Next, transfer the polenta to a plate and top with the black-eyed pea chili. Sprinkle with the remaining cilantro and serve immediately.
Ingredients
- 4 tea cups of cornmeal
- 3 cups of meat broth
- 2 liters of water
- 200 grams of spinach leaves shred
- 1 clove garlic, peeled and chopped
- 250 grams of cream
- 2 tablespoons grated Parmesan cheese
- Salt, ground nutmeg and olive oil to taste
Preparation method
In a frying pan add the olive oil and place over medium heat to heat. Add the garlic and brown. Add spinach and sauté until wilted. Season with salt and nutmeg and turn off the heat. Add the cream and stir to combine. Book. In a container, place the corn flour and meat broth and mix until smooth. Book. In a saucepan, add water and bring to a boil over medium heat. Gradually add the corn flour and cook for 30 minutes, stirring constantly. Season with salt and turn off the heat. Serve accompanied by creamed spinach.
Ingredients
- 4 tea cups of cornmeal
- 3 tea cups of water
- 100 g chopped bacon
- 2 liters of water
- 4 fillets fish
- Juice of 1 lemon
- Salt, ground black pepper, chopped parsley and olive oil to taste
Preparation method
Place the fish in a container and season with salt, black pepper and lemon juice. Cover with plastic wrap and let it rest for 5 minutes. Then, in another container add 1 cup of corn flour and bread the fish. Heat the oil in a frying pan over medium heat and fry the fish until golden brown.
In a container, place the rest of the corn flour and 3 cups of water and mix until smooth. Book. In a frying pan add the olive oil and heat over low heat. Add the bacon and brown. Cover with 2 liters of water and wait for it to boil. Gradually add the dissolved corn flour and cook for 30 minutes, stirring constantly. Turn off the heat and serve with the fish.
