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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Flatbread
Flatbread
A star rating of 4.7 out of 5.85 ratings

Indian flatbreads (naan) can be shallow-fried or baked and they only need 15 mins to cook. Perfect for mopping up the sauce of a lovely, homemade curry

Nutrition: per serving

  • kcal240
  • fat10g
  • saturates6g
  • carbs33g
  • sugars0g
  • fibre2g
  • protein5g
  • salt0.14g
    low
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Method

  • step 1

    Cook the polenta according to pack instructions. When the polenta is softened and smooth, stir through the mascarpone and spinach. Leave for 30 secs until the spinach has just begun to wilt, stir again and then serve.

Recipe from Good Food magazine, October 2005

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Comments, questions and tips (11)

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Overall rating

A star rating of 4.5 out of 5.9 ratings

This has been removed

Honeygran

A star rating of 3 out of 5.

This was a nice accompaniment to mackerel fillets, the richness of the fish balanced with the creamy taste. Even with the mackerel and some grilled tomatoes it was still a 10 minute meal. The polenta did need plenty of seasoning though.

snicka

A star rating of 5 out of 5.

A very useful and superquick meal and a change from rice, potatoes and pasta, doesn't need the mascarpone - can use a bit of butter or milk instead.

emz240

Because polenta looks so lush I suspect we expect it to taste of something... It doesn't especially. Like couscous, tofu, pasta ... It's just a great vehicle for other flavours and ingredients. This recipe didn't have much oomph for what I needed it for so added sautéed onions, garlic and mushrooms…

Honeygran

I agree with Rancegal - I guess that it the mag this was featured next to a pork dish. It works as an accompaniment but would not be interesting on its own. We had it with meatballs in tomato.

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