Comments 7

Make Polenta

It looked pretty good

I have this rule that I don’t cook anything that I haven’t eaten before. It generally works well. I eat, I like, I cook. But then I broke that rule.

I don’t know why I decided that I’d cook polenta. I put it on my list of things to attempt this Autumn/Winter even though I hadn’t had it before, but I cooked it and ate it and I didn’t like it. I followed the package instructions, even adding cheese and butter (which was optional). It was really, really bland.

The Koala likened it to watery custard and ate everything else on the plate. I guess it looks like a gritty custard. I would have much preferred mashed potatoes for dinner.

In any case, I’ve got a whole package of polenta that I don’t know what to do with.

Is there anyone out there that likes polenta? What’s your polenta recipe?

Failing that, does anyone want a big bag of polenta? Minus 1 cup, but there’s probably about 10 cups in there still. You can have it for free!

This entry was posted in: Eats
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I am Genie, a graphic designer/photographer obsessed with food and bunnies. I live in Whanganui, New Zealand with my husband, The Koala and our two rabbits, Kobe and Bento. I write about my hedonistic ways and I love the mantra "Eat well, travel often". I prefer not to write about myself in third person.


  1. Charlotte says


    Chilli Corn Bread

    Servces 16 / Prep time: 5 mins / Cooking time: 12-15 mins

    1c polenta
    1/2c plain flour
    3/4 tsp baking soda
    1/2 tsp red chilli flakes
    2 small green chillis, deseeded and sliced
    375ml low fat buttermilk
    2 eggs
    1 1/4c corn kernels, fresh (blanched) or frozen (thawed)

    Preheat the oven to 180C.

    Place the polenta, flour, baking soda, chilli flakes, chillis and a pinch of cracked black pepper in a large mixing bowl and stir to combine. Add the buttermilk, eggs and corn and mix together.

    Lightly grease a 21 x 31 x 3cm baking pan with cooking spray. Pour the corn bread mixture into the tray and bake in the middle of the oven for 20-25 minutes. Allow to cool and cut into 16 portions.

    Hope that’s got some taste to it!

    • Bunny Eats Design says

      Thanks Charlotte, that sounds tastier. I will give that a whirl. I’ve never had corn bread before. I forget that polenta is corn meal.

    • Bunny Eats Design says

      Like polenta porridge? I wonder if that’s going to make it taste more like custard?

  2. i always use chicken stock and milk (not water as is says on the packet) and add lots of butter and parmesan at the end and its delicious its on my blog along with a biscuit recipe if you are keen … 🙂

    • Bunny Eats Design says

      Now that’s an idea. I might just view it as the super bland ingredient it is and load it up to the gills!

  3. Paula says

    I make polenta, put it in a swiss roll tin, chill. Then slice and deep fry…. polenta chips are NOM

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