Pan Fried Polenta with Spicy Black Bean Salad & Onion Pickle
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
Get ahead with the polenta. Make either the day before or a few hours upfront.
  • 800ml Water
  • 200g Polenta
  • 50g Butter
  • 50g Parmesan
  • 1 Tablespoon paprika
  • 1 Teaspoon ground cardamon
  • 1 Teaspoon cayenne pepper
  • 1 Teaspoon ground coriander
  • 1 Teaspoon ground cumin
  • ½ Teaspoon nutmeg
  • Olive oil, to grease
  • Onion Pickle: 1 Red Onion + Juice of 1 lime
  1. Boil the water and pour the polenta in a steady flow into the pan. Whisking continiously
  2. Keep stirring for approx of 2 minutes until it thickens.
  3. Simmer, and stir every couple of minutes, making sure it doesn't stick.
  4. After 15 minutes, the polenta should come away from the sides of the pan.
  5. Season generously with salt and pepper.
  6. Mix in the butter
  7. Grease a baking dish (22 x 28cm x 2cm) with oil
  8. Mix the spices then sprinkle over the base of the oiled baking dish
  9. Pour in the wet polenta and smooth the top. It should be approx ½ cm thick.
  10. Sprinkle the parmesan on top
  11. Place in the fridge to cool for min 2 hours/ or the freezer if you are short of time
  12. Slice into shape: Triangles, squares or even chips!
  13. Keep chilled until you are ready to fry.
  14. Onion Pickle: Thinly slice a red onion, pour over the juice of 1 lime. Seal and store in an air tight container in the fridge(use up to 2 days)
Recipe by Sustarian Living at