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Polenta aux Herbes (Herbed Polenta)
Polenta aux Herbes (Herbed Polenta) is a traditional Guinean recipe for a classic accompaniment of polenta cooked with bell peppers, herbs, black pepper and Parmesan cheese. The full recipe is presented here and I hope you enjoy this classic Guinean version of: Herbed Polenta (Polenta aux Herbes).
prep time
10 minutes
cook time
25 minutes
Total Time:
35 minutes
Additional Time:
(+cooling)
Serves:
6
Rating: 
Tags : Vegetarian RecipesHerb RecipesCheese RecipesGuinea Recipes
Known as ndappa and Fulani polenta, this is a classic accompaniment from Guinea-Conakry.
Ingredients:
200g polenta (yellow cornmeal)
80g red bell pepper, chopped (optional)
40g fresh
parsley, chopped
1 tsp dried
oregano
3/4 tsp salt
1/2 tsp dried
basil
1/4 tsp freshly-ground
black pepper
900ml water
60g freshly-grated Parmesan cheese
Method:
Add the polenta to a large saucepan and mix-in the bell pepper, parsley, oregano, salt, basil and black pepper. Gradually add the water, stirring constantly with a whisk, to ensure the mixture remains smooth. Bring the polenta to a boil then reduce to a simmer and continue cooking for 15 minutes, stirring frequently.
Stir-in the parmesan cheese. You can either serve the polenta as it is as a base for sauce-based stews or you can pack into a greased springform cake tin, spreading evenly and tapping the mixture down. Allow to cool until firm (over night, preferably), remove from the tin, cut into wedges and fry before serving.
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