Food does not always have to be loaded in calories to be tasty.
I have said many times how chargrilling can bring out the best flavour in food. I can say with confidence that my griddle pan is my best friend.
In Northern Italy many people own a cast iron griddle pan to chargrill their polenta. My mother for instance has two: a small one for every day usage and a larger one for those times when there are lots people around, like for instance when all her 3 daughters with children in tow visit her (and she could do with at least 3 pans then!).
I have always said that I wanted one to chargrill my polenta to perfection and to cook super yummy juicy steaks on it, but I never came around to buy one.
My wishes turned into reality when I received a cast iron griddle pan from Morso to review. This Danish company produces timeless cast-iron stoves, chimneys and cookware which are traditional, efficient and so incredibly well built to last for generations.
Cast iron retains heat which means it stays hotter for longer and you can cook on your griddle pan with little or no fat at all. You need to heat up the pan really well before cooking anything on it and it will be just like having your own little indoors barbecue.. the food will taste marvellous!
I made a low calorie meal of swordfish with polenta and grilled vegetables. I cooked them with no fat and only added a drizzle of olive oil just before serving them.
Cook swordfish like you would cook a rare steak and you will see how delicious chargrilled polenta will be cooked in this way!
- Prep Time : 30 minutes
- Cook Time : 45 minutes
For this recipe I have used wholemeal slow-cook polenta flour but if you cannot find it, you are short of time or if you simply prefer a quick-cook one just go for it.
Bring the water to the boil and just before it boils add 1/2 tbsp of salt. Add the cornmeal whilst mixing all the time to avoid the formation of lumps.
Turn down the heat and cook the polenta for about 40 to 50 minutes if it's wholemeal or for just 8 to 10 minutes for the quick-cook version (see packet instructions) and stir from time to time. You don't want your polenta to stick to the bottom.
When it is ready pour it on a small wet bowl, let it cool down then flip it on a round cutting board or on a large plate which should be slightly larger than the diameter of the pan. With a wet knife slice it about 1 cm or 0.4 inch thick.
Wash the peppers, remove the seeds and filaments and cut them into quarters then again into halves. Using a mandolin or a sharp knife finely slice the zucchini.
Heat up your griddle pan for about 5 minutes until very hot then cook the vegetables turning them onto both sides until they have that "chargrilled look" and they are soft.
Cook the slices of polenta in the same way
Polenta acquires a fabulous taste when it is chargrilled: crunchy on the outside and soft inside...mmm this is one of my favourites food ever!
Cook the fish for about 2 or 3 minutes on both sides. Ideally it should be cooked rare.
Serve the fish with a drizzle of olive oil, salt and pepper, parsley and a little squeeze of lemon juice.
Drizzle the vegetables with olive oil, a sprinkle of salt and serve them with the warm polenta.
What a healthy, light and delicious meal!
Would you like a pan for life? Morso is kindly offering a griddle pan worth £90 to a lucky My Little Italian Kitchen reader.
Enter the gleam form below for your chance to win it!
Terms and conditions:
- You can enter with the Gleam widget below via blog comment, twitter, instagram, facebook, google+ and pinterest.
- Please comment on this blogpost before proceeding with other entry options (this is mandatory).
- One winner will be randomly selected, announced in this blog post and contacted via their provided e-mail address. Please claim your prize within 4 days of being notified.
- Giveaway open to UK residents
- This giveaway closes on December 27th 2016
I was sent a Morso pan to review. All opinions are my own.
WINNER: PHIL D.