From our family kitchen

Polenta with chilli

Published

Jump to recipe
Line illustration of chilli peppers

This spiced polenta makes a lovely side dish or addition to salads or roasted vegetables. If you like having something starchy to mop up your dinner, this spiced polenta makes an excellent alternative to sweet or roast potatoes. Delicious!

Serves 6–8

Ingredients

  • 1 litre water
  • 250g instant polenta
  • 2 tsp Himalayan salt
  • 2 tsp ground black pepper
  • Few shakes of dried chilli flakes
  • 1 tbsp Lucy Bee coconut oil

Method

  1. Place the water in a large saucepan and bring to the boil. Turn the heat down to low and tip in the polenta in a steady stream, stirring constantly. Continue stirring as the polenta thickens, about 3 minutes.

  2. Stir in the salt, pepper, chilli flakes and coconut oil. Pour the polenta into a square or rectangular dish and leave to set – when ready, it should be firm to the touch.

  3. When ready to serve, tip the polenta out of the dish and cut into pieces, as required. It will keep for a few days in the fridge and also freezes well.

  4. VARIATION For a cheesy version, stir in 50g grated Parmesan along with the seasonings.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.

Lucy with the coconut oil that began the family business

The people behind Lucy Bee

Good food, made at home

Lucy & the family
A family story, rooted in gluten-free cooking

Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.

These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.

Read our family story