In Romania, when it comes to polenta, sky is the limit for us. We like it simmered, baked, rolled, layered, fried and BBQed, plain or stuffed, savoury or sweet. I’ve included a lot of recipes in the book here┬áif you’d like to order it. In the meantime, here you have a colourful summer salad with tomatoes, broad beans and crispy fried polenta that makes for a quick lunch or even a starter for dinner.

Serves 4


360ml water
120g coarse polenta flour
1 pinch of salt
50g grated Cheddar cheese
250g cherry tomatoes
150g broad beans, shelled
1tbsp vinegar
1 pinch of salt
1/4 bunch of fresh thyme or 1/2 tsp dried thyme

3tbsp olive oil



  • Bring the water to the boil and gradually add the polenta whisking continuously. Turn the heat to medium and keep stirring for 5 minutes until the polenta is quite firm. Spread it on a baking sheet shaping it into a 3-5cm thick rectangle. You can use a palette knife to do this. Allow it to cool, then cut into strips, resembling fish fingers.


  • In the meantime, slice the tomatoes and mix them with the broad beans. Mix the vinegar with the salt and oregano, then add the oil, stirring well until it emulsifies.


  • Heat a shallow frying pan, then add a thin layer of oil. Fry the polenta slices for about 4 minutes on each side until they become golden in colour. Add them to the salad, then drizzle the sauce on top and mix carefully.