Side Dish – recipes


4 cups(vegetable/chicken stock)
salt to taste
1 tsp herbs (sage, rosemary, oregano)
1 cup parmesan, grated
1 1/3 cups corn meal non GMO
1/4 cup (1/2stick) unsalted butter
pinch of saffron


Boil broth (or just water if you don’t have it) and add salt, cornmeal, and herbs.

When thickened, remove from heat and stir in the butter, parmesan, and pinch of saffron.

Polenta Crostini

Spread into the pan 1 inch thick (2 cm) and chill in the fridge for 30 minutes or longer. Afterwards, cut it into sticks, and if desired, dip them into the polenta powder.

Warm up an iron cast pan to high heat and bake them using minimal amounts of oil.