I saw that a while ago on a YT video by Beryl Shereshewsky and it stuck to my mind.
Sometimes I eat Polenta, but not very often. The creamy Mamaliga is my favourite go to recipe when I want some Polenta.
This recipe is poor people food from the Atlantic island of Madeira, which belongs to Portugal.
It is a strange combination of ingredients, but they bring the plain Polenta to the next level.
But first there is work to do. Strip fresh thyme leaves from their stems, it is a bit time consuming. Then chop a lot of garlic. I used a garlic nicer dicer.
Some potatoes should be precooked. I used a 5 min microwave blast.The greens can be collard greens, kale or some other. I used bok choy. Cut in slices.
Lots of olive oil in a pot and garlic and thyme to sweat off and flavour the oil. Next the bok choy. Seasoned with salt and pepper. The precooked potatoes were peeled and chopped and added and cooked for a couple of minutes.
Polenta is cooked in ratio to water. I used veg stock paste. Usually 1 to 3. But I used 1 to 4. More water to go with all other stuff in the pot. Instant Polenta cooks fast, but it thickens slower when other ingredients are in.
1 knob of butter to get a richer texture was added too.
I used up some Spanish sausage (no Chorizo) to eat with the Polenta Stew.
Ingredients:
2 tbsp fresh thyme
6 garlic cloves
1 bok choy
4 tbsp olive oil
60 g Instant Polenta
4 times the volume in veg stock
1 knob of butter
Sausage
Today I panfried the blocks of leftover Polenta and sausage.
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