London, 08th July 2013 – Morrisons is extending its World Food category and introducing new Mediterranean food and drink including Dina Mediterranean flat breads. I have been asked to visit my local supermarket and review their products.
I was glad to find my favourite store cupboard essentials: I use Semolina Coarse when cooking pizza or focaccia bread. I sprinkle it over the baking tray before rolling the dough onto the tray. The Semolina prevents the dough from sticking to the baking tray and it also adds a pleasant crunch to the crust texture. I use Semolina Fine to make eggless homemade pasta.
I found potato starch (called Farina) which is often used in Italian baking. I usually replace about 20% of the flour with potato starch. This makes cakes soft and fluffy.
I also bought Cornmeal fine polenta. This type of flour is ideal for preparing a quick-cooking Italian polenta. Traditional slow-cooked polenta (made with no pre-cooked polenta flour) is mainly eaten warm with a topping, while instant polenta tastes better if it is fried, baked or grilled, after simmering. I fried a few pieces and added to a salad (pictured above). This was a delicious light lunch: fresh salad combined with crunchy polenta squares.
Disclosure: I received a voucher from Morrisons to buy the World Food products to review. I was not required to write a positive review. The opinions I have expressed are my own.
RECIPE WITH STEP BY STEP PICTURES
INSALATA CON POLENTA FRITTA
(Salad with fried polenta squares)
SERVES 4, PREP 5 MINUTES, COOK 13 MINUTES
- 500 ml water
- 500 ml milk
- ½ tbsp salt
- 1 tbsp butter
- 250 g cornmeal fine polenta
- You also need: a baking tin 33X23 cm and extra – virgin olive oil
- 100 g salad leaves (I used Lattuga Riccia Lollo Rossa)
- 2 tomatoes
- 2 salad onion green tops included
- dressing: extra – virgin olive oil, fresh lemon juice, sea salt and fresh herbs, roughly chopped (I used thyme and flat leaf parsley), to taste.
Bring the water and milk to a boil in a large saucepan. Add salt and butter.
Add the Cornmeal Fine Polenta slowly to the saucepan, stir with a balloon whisk until smooth and well mixed (this is very important: if you add the cornmeal too quickly, the polenta becomes lumpy).
Lower the heat and continue stirring using a wooden spoon. Cook the polenta for 15 – 20 minutes or until thickened.
Grease a baking tin with extra-virgin olive oil. Pour the warm polenta onto the tray and spread out evenly and obtain a layer 2 cm thick.
Refrigerate the polenta until cooled and firm and then cut the polenta into squares.
Heat a small amount of oil and fry the polenta squares in batches over a medium heat. Cook on each side until crisp and golden brown, about 4 to 5 minutes.
Drain on paper towels and sprinkle with salt.
Combine the salad ingredients and toss with the dressing. Serve the salad with the polenta squares scattered on top.
PRINT THIS RECIPE