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Chicken breast stuffed with a creamy Gorgonzola polenta, pan-fried until golden and served with vibrant sautéed greens.
Steamed sole fillets prepared in parchment parcels with Mediterranean vegetables, served alongside a creamy, herb-infused wet polenta.
A vegetarian polenta cake featuring ricotta, soaked dates, and toasted pecans, finished with a crunchy demerara sugar topping.
A zesty vegetarian polenta cake topped with caramelised lemons and served with a boozy lemon vodka mascarpone cream.
A creamy vegetarian polenta enriched with spinach, Manchego, and sage, topped with oven-roasted bursting cherry tomatoes.
A quick microwave sponge cake made with polenta, honey, and orange slices for a simple vegetarian dessert.
Venison cutlets encrusted in rosemary polenta served over creamy parmesan polenta with wild mushrooms and fresh herb pesto.
Stuffed pork loin wrapped in pancetta, roasted until moist, and served alongside a creamy, herb-infused three-cheese polenta.
Slow-braised spiced pork cheeks served with creamy parmesan polenta, sautéed kale, and pan-fried squid for a sophisticated surf-and-turf dish.
Crispy pan-seared salmon served with pancetta-wrapped polenta chips, grilled asparagus, and a fresh garlic-parsley gremolata.
Tender pork belly braised with greens, olives, and capers, served alongside creamy, buttery feta-infused polenta.
Pan-fried lamb chop served over creamy herb-infused polenta with a fresh tomato and garlic sauce.
A quick microwave lemon polenta cake blended smooth, cooked until fluffy, and finished with a zesty icing and honey drizzle.
Grilled courgette and aubergine layered with chilled polenta squares and topped with a fresh, herby tomato sauce vierge.
Pan-seared crispy polenta wedges served alongside tender stir-fried purple sprouting broccoli with garlic, chilli, and a splash of lemon juice.
Sustainable king crab served with crispy polenta galettes, rich creamy bisque, candied tomatoes, and delicate wild garlic garnishes.
A creamy, cheesy polenta infused with garlic and thyme, finished with fresh rocket and a squeeze of lemon juice.
Cook polenta until solid, fry until golden-brown, then serve with whipped cream, cinnamon, and fresh orange segments.
A creamy quick-cook polenta flavored with rosemary and lemon, finished with fresh spinach and melted dolcelatte cheese.
Creamy quick-cook polenta combined with sautéed mushrooms, spinach, and herbs for a comforting and savory vegetarian meal.
Boil polenta with olives, set on a tray, griddle into squares, and top with sautéed garlic mushrooms and parmesan.
A citrus-infused polenta cake naturally sweetened with honey and maple cream, topped with translucent candied grapefruit and blood orange peel.
A simple, hearty dish of baked polenta layered with spicy sausage, bacon and cheese that will feed a family.
Golden deep-fried polenta served with a fresh tomato, basil, prosciutto, mozzarella, and spinach sauce.
Quick-cook polenta simmered in vegetable stock, enriched with Manchego cheese and topped with a fragrant nut-brown sage butter.