Ideal for this cold: three recipes with polenta to brighten up your week | timeline

Considering we’re going through a wave of polar cold and we’re about to face the coldest week of the year, our only option today is to cook a very hot dish to deal with this impressive weather.

However, the ways of warming our body are repeated less and less. When we don’t have much time, we usually cook the most typical dishes of all winters: soup, lentil stew or, for those who have a lot of time, the famous locro.

For those who no longer know what else to invent to fight this polar cold, we bring it to you Three delicious recipes for cooking with polenta. They are simple and, above all, super cheap. Meet them one by one!

fried polenta

– The first step is to boil the broth with the necessary herbs and spices. Once the water is already boiled, we can proceed to add the polenta. Then stir slowly to avoid lumps later.

– As soon as we notice that the polenta is thick, we must remove it from the heat. We will continue to add oil to a shallow dish where we will let the polenta cool, first at room temperature and then in the fridge.

– Finally, and once the polenta is hard, we cut it into sticks and then fry them. In general, they are usually served with tomato sauce or some other dressing.

One of the most chosen options of all.


-250 grams of instant polenta

-1 liter of chicken broth

-1/2 tablespoon of dried oregano

-1/2 tablespoon dried thyme

-1/2 tablespoon garlic powder

-1/2 tablespoon ground black pepper and neutral oil for frying

Polenta cake with lemon cream

– First we need to boil the milk together with the butter and sugar. Then we can add the polenta.

– As with the previous recipe, after thickening, we put the preparation in a mold with a diameter of 18-20 centimeters. Once that is done, allow the mixture to cool to room temperature.

– The lemon curd is made by mixing the juice of the lemons with the sugar, previously beaten eggs and cornstarch.

– Finally add the white butter to the mixture and cook over medium heat until thickened.

A rich sweet option for polenta.

A rich sweet option for polenta.


-250cc whole milk

-60 grams of quick-cooking polenta

-15 grams of butter

15 grams of muscovado sugar

-Juice of 2 lemons

-75 grams of butter

-2 eggs

-100 grams of sugar

-15 grams of cornstarch

Gratinated polenta with eggplant and cheese

– First, slice the aubergines and put them in a colander. If possible, place a plate underneath. Then we must sprinkle them with salt to eliminate the bitter taste of the aubergines.

– After leaving it on for half an hour, rinse well. Once this is done, add a squirt of oil to a frying pan.

– Then we put the eggplant slices in the pan – which are already seasoned – and wait until they are brown.

In addition to eggplant, other vegetables can also be added.

– Finally we put the aubergines in a casserole dish and when they are there we cover them with cheese so that they are au gratin on top.


– 100 grams of quick-cooking polenta

– 1 glass of milk

– 1 glass of water, salt and pepper

– 1 teaspoon of butter

– 1/2 kg of eggplants

– Salt for sprinkling the aubergines

– 4 tablespoons oil, oregano, bay leaf and thyme

– 200 grams of grated mozzarella