Polenta is a yellow maize or cornmeal popular in northern Italy. Regarded there as a staple food, it can be used in many ways after it has been prepared as a rather thick porridge. Here in Australia, polenta is prepared from a special strain of corn grown in Queensland known as Yellow Dent.
Plain boiled polenta can be grilled, baked, or, as in this recipe, fried. Served with a homemade tomato sauce and sprinkled with parmesan cheese, it makes a delicious side dish.
Koftas are succulent, Indian style vegetable balls that can be served soaking in sauce or smothered in gravy. A number of vegetables are suitable for making kofta – potato, cabbage, cauliflower, spinach and radish are the most popular.
My favourite kofta are made from a mixture of cauliflower and cabbage and served on a bed of steaming hot rice, or as illustrated, couscous. Try these succulent delights either as part of a main meal or as an accompanying savoury.