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Pan Fried Polenta with Spicy Black Bean Salad & Onion Pickle


I’m trying to have a goat making new things, new things with no memories attached at all!  Polenta is on the menu. I’ve tried and had some epic fails in the past, but after lots of research i think i’ve cracked it. These spiced and crispy polenta chips are best served with Black Bean, Feta and Vegetable Salad and topped with the sharp crunch of onion pickle, it tastes like summer. A blast of colours and flavours to brighten up any February blues.

Top Tips: I made the Polenta the day before (when I had some time). If it’s too much for you to eat in one go, don’t fry it all at once. Save some back and freeze it for a quick and easy sneaky supper on another night of the week.

Pan Fried Polenta with Spicy Black Bean Salad & Onion Pickle
Prep time
Cook time
Total time
Get ahead with the polenta. Make either the day before or a few hours upfront.
Recipe type: Vegetarian
  • 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)


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1 Comment

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    Spicy Black Bean, Feta & Roasted Vegetable Salad - Sustarian LivingSustarian Living
    7 July 2016 at 07:15

    […] recipe is perfect on it’s own, but I prefer to pair it up with Spicy Pan Fried Polenta. Turn up the heat on the chili content if you like it hot, otherwise enjoy a mild kick and a […]

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