Difference between revisions of "Barbecued polenta and sweetcorn patties"
From Cookipedia
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+ | |title=Barbecued polenta and sweetcorn patties Italian recipes | ||
+ | |titlemode=replace | ||
+ | |keywords=Barbecued polenta and sweetcorn patties Italian recipes | ||
+ | |description=An interesting dish that, served with crispy bacon and mushrooms, would make a great breakfast.These could also be served as a meze, topped with.. | ||
+ | |og:image=https://www.cookipedia.co.uk/wiki/images/d/d5/Polenta_&_sweetcorn_patties_recipe.jpg | ||
+ | }} | ||
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{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
+ | |DatePublished=24th October 2012 | ||
+ | |Author=Chef | ||
|ImageComment = Polenta & sweetcorn patties | |ImageComment = Polenta & sweetcorn patties | ||
|Servings = Makes 10 patties | |Servings = Makes 10 patties | ||
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These could also be served as a [[meze]], topped with [[horseradish cream]]. | These could also be served as a [[meze]], topped with [[horseradish cream]]. | ||
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{{RecipeIngredients | {{RecipeIngredients | ||
| 150 g (5 oz) [[polenta]] | | 150 g (5 oz) [[polenta]] | ||
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| 250 ml (8 fl oz) [[buttermilk]] or [[buttermilk substitute]] | | 250 ml (8 fl oz) [[buttermilk]] or [[buttermilk substitute]] | ||
| 2 [[corn]] cobs or 1 small can of [[sweetcorn]], well drained | | 2 [[corn]] cobs or 1 small can of [[sweetcorn]], well drained | ||
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}} | }} | ||
===Method=== | ===Method=== | ||
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* [[Basic polenta recipe]] | * [[Basic polenta recipe]] | ||
* [[Cheese polenta recipe]] | * [[Cheese polenta recipe]] | ||
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[[Category:Recipes|Polenta]] | [[Category:Recipes|Polenta]] | ||
[[Category:Accompaniments|Polenta]] | [[Category:Accompaniments|Polenta]] | ||
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[[Category:Breakfast recipes]] | [[Category:Breakfast recipes]] | ||
[[Category:Grilled, griddled or barbecued]] | [[Category:Grilled, griddled or barbecued]] | ||
− | + | [[Category:Unusual recipes]] |
Revision as of 06:51, 16 November 2014
An interesting dish that, served with crispy bacon and mushrooms, would make a great breakfast.
These could also be served as a meze, topped with horseradish cream.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 150 g (5 oz) polenta
- 75 g (2.75 oz) self-raising flour
- ½ teaspoon table salt
- ½ teaspoon baking powder
- 1 egg
- 250 ml (8 fl oz) buttermilk or buttermilk substitute
- 2 corn cobs or 1 small can of sweetcorn, well drained
Method
- Add the polenta, flour, salt and baking powder to a bowl and mix well
- In a separate bowl, whisk the buttermilk and egg together
- Combine the two and mix well
- Refridgerate for 30 minutes to allow the mixture to combine
- If using cobs, strip the kernels; stand them upright on the fat end and run a sharp knife down against the cob
- If using canned sweetcorn, drain well
- Stir the kernels into the mixture
- Dollop spoonfuls onto an oiled barbecue hotplate
- Cook for 4 minutes per side
Serving suggestions
Serve hot as a potato substitute
See also
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