Ingredients (makes approx 15 pieces):

approx 200 g of polenta

5 chestnut mushrooms

1/2 red pepper

1/2 courgette

1 clove of garlic

1/2 red onion

1 tea spoon of ground cumin

1 tea spoon of marjoram

1/2 tea spoon of thyme

1/2 tea spoon of cayenne pepper

1 tea spoon (optional) of italian herbs mix

1 tea spoon of home made stock (recipe HERE)

1 tea spoon of miso (if you do not have the home made stock as above, add 2 tea spoons of miso instead)

rapeseed oil (approx 1 tea spoon)

buckwheat flour


Cook polenta as per instruction on the package, make sure to stir regularly so it doesn’t stick to the saucepan. Once ready set aside.

Dice the onion and garlic, and stir fry in rapeseed oil and tea spoon of home made stock, in the meantime grate courgette (large grater holes) and squeeze it to remove any extra water. Chop red pepper and mushroom into small pieces and add all of them to the onion and garlic. Add all the spices (not miso) and keep mixing well. Once the vegetables are ready add them to polenta plus stir in 1 or (if you haven’t used the stock, 2) tea spoons of miso. Mix all ingredients well, make sure there are no “crumbly” bits. Once the mix is ready, line up a tray with baking parchment and pour the mix in. Set aside for it to cool for minimum of 1 hour.

After the polenta/veg mix has cooled, cut it into square pieces (approx 4 cm long). Put some buckwheat flour on a plate and  press both sides of each polenta/veg piece, so the flour covers it nicely, this will make them more crispy. Heat up the oven to 180C (fan setting) and bake your polenta squares for 15 mins each side. Can be served hot or cold – very tasty either way. Enjoy