| Prep: 15 mins | Cook: 35 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 265 | 10g | 6g | 37g |
| sugars | fibre | protein | salt |
| 11g | 2.2g | 4g | 0.4g |
One recipe that has always intrigued and excited me is the Crispy Horopito Polenta. There’s something about the unique twist of sweet, savoury and spicy that this dish encompasses, that makes it so mouthwatering. The taste takes me back home, the Rockies. With a unique blend of your everyday berries, the smooth warmth of Polenta and the spicy kick of Horopito, it’s hearty mountain fare, with a hint of luxury that is perfect for everything from late-night snack to a special dinner.
The Heart of This Dish
The heart of the Crispy Horopito Polenta lies not just in its balanced blend of flavours but also in its nutritional value. From the antioxidant-rich berries to the fibre-filled polenta, there’s a lot of goodness packed in. And, it doesn’t hurt that it’s so delicious! The recipe revolves around the richness of polenta – cooked to perfection, crispy on the outside, and fluffy within. Then comes the horopito, a New Zealand native plant known for its pepper-like spiciness and health benefits, which range from antifungal to digestion aiding properties. This gives a surprising and delightful kick, tempered by the sweetness of the berries and whipped cream. It feels somehow comforting and indulgent.
The Perfect Pair
The Crispy Horopito Polenta, despite being such a unique dish, lends itself well to being paired with various other dishes. For instance, if you’re having it as an appetizer or a side dish, then a main course like grilled trout or roast game would be the perfect accompaniment. That’s a nod to my passion for hearty mountain fare and game meats! On the other hand, it also shines as a standalone dish – the berries and cream make it a great dessert too. The versatility and adaptability of this recipe, make it a treat for all those looking to explore new flavours while sticking to their dietary needs.
If you’re keen on exploring more about polenta, here’s an interesting read on how it’s made and its history: The Serious Eats Guide to Polenta. And, if you’re interested in more ways to use horopito in your recipes, check out this recipe that pairs it with another NZ native, kawakawa.
What You’ll Need
- 1 cup of coarse polenta
- 3 cups of water
- 1 teaspoon of sea salt
- 1 tablespoon of horopito powder
- Spray oil for frying
- 1.5 cups of mixed fresh berries (strawberries, blueberries, raspberries)
- 2 tablespoons of granulated white sugar
- 1 cup of whipping cream
- 1 tablespoon of vanilla extract
Method
Step One
Begin by bringing the 3 cups of water and 1 teaspoon of sea salt to a boil in a large saucepan over medium-high heat.
Step Two
While stirring continuously with a whisk, slowly sprinkle in the cup of coarse polenta. Continue to stir to ensure there are no lumps in your mixture. Reduce the heat to low.
Step Three
Cover and cook on a very low heat, stirring occasionally, for about 30 minutes. Make sure the polenta is thoroughly cooked and soft and all the water is absorbed.
Step Four
Once done, stir in the tablespoon of powdered horopito. Make sure it is well combined with the polenta mixture. Transfer the mixture to a flat tray and evenly spread. Let it cool completely and then refrigerate for about 2 hours or until firm.
Step Five
Once firm, cut the polenta into the desired shape – squares or rectangles work well. Heat a large non-stick frying pan over medium heat. Lightly spray each polenta piece with the cooking spray on both sides, then cook in batches until crispy and golden brown on both sides.
Step Six
In the meantime, prepare the berry topping. Start by washing and drying the strawberries, blueberries, and raspberries. Then, add them to a saucepan along with 2 tablespoons of granulated white sugar. Cook over medium heat until the berries have released their juices and have created a nice, syrupy sauce.
Step Seven
In a separate bowl, whip the cream together with 1 tablespoon of vanilla extract until soft peaks form.
Step Eight
Serve the crispy horopito polenta with a dollop of the whipped cream on top and a generous spoonful of the berry topping and its syrup. Enjoy while warm.
