My latest foodie adventure has begun by signing up to be a foodie penpal via Rock Salt (who got the set up from The Lean Green Bean)…and it’s bloody brilliant! Basically, you’re added to a database of foodies. Each month the coordinator picks someone from the database to send you a parcel of interesting foodie goodies and at the same time you’re chosen to send a parcel to someone else. Then you get in touch (to say thanks or check it all arrived ok) and then blog about what you got. Easy.
A couple of weeks ago my first parcel arrived, it was like an early birthday present, with a card and everything! The lovely Teresa had neatly packed a wonderful mix of goodies and cooking ingredients and tucked into the card was one of her favourite recipes for me to try.
I made very short work of the nãkd. snack bars, and coconut macaroon, but I did then share the bombay mix with Richard so I’m not a total meanie.
The maize meal (fine polenta) was my favourite ingredient in the parcel because I’ve hardly ever used it but kept meaning to.
I was surprised how easy it is to make soft polenta and I followed this recipe which turned out great. I had planned to put any leftovers into an oven proof dish so they could set, allowing me to slice it and make polenta chips…but there were no leftovers 🙂
To go with the polenta I just grilled a few tomatoes, then at the end I threw in a few olives and a tablespoon of sundried tomato pesto, then returned to the grill just to warm everything briefly. Serve the tomato and olive mix over the polenta with some fresh basil and black pepper.
The rest of the maize meal was earmarked for Teresa’s recipe suggestion – Glamorous Raspberry and Polenta Cake by Jane Hornby.
This is a great recipe to make all year round because it makes smashing use of frozen raspberries.
I can highly recommend the foodie penpal scheme as it’s as much fun packing up a parcel as it is receiving one – do it!