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Salt Bush Polenta Cakes

Salt Bush Polenta Cakes


3 cups stock, chicken or vegetable

1 1/4 cups fine polenta (cornmeal)

30g butter, at room temperature

2 tbsp finely grated parmesan

2 tbsp finely chopped fresh continental parsley

1 tbsp salt bush leaf ground

ground black pepper, to taste


  1. Place the stock in a large heavy-based saucepan. Bring to the boil over high heat
  2. Gradually add the polenta in a steady stream, stirring constantly with a wooden spoon
  3. Reduce heat to medium-low and cook, stirring frequently, for 15 minutes or until the polenta is thick and creamy
  4. Add the butter, grated Parmesan salt bush, and parsley and stir until well combined and the butter has melted. Season well with pepper
  5. Spoon into small muffin tin. Set in the fridge
  6. Serve with Pesto

Chef's note: the colour of the polenta will change from a bright yellow to a pale yellow and the grains will soften.


Recipe from:

Bush Food Kitchen: Coo-ee Cuisine

By celebrated Aboriginal Chef Dale Chapman