Comments on: Gooseberry Polenta Slice

By: Shu Han

Shu Han — Wed, 17 Aug 2011 10:18:58 +0000

i’ve never tried a polenta pastry before, and this is really intriguing! “Gooseberries and rhubarb never used to excite me. Only recently did I start to appreciate the British love affair with these tart seasonal delights.” indeed, i grew up in singapore, so i was fascinated with gooseberries when i moved to london last year, but no one else seemed particularly excited about them. i can’t wait for the gooseberry season again next year to have a chance to play with them more in the kitchen (:

https://mummyicancook.blogspot.com/2011/06/baked-herring-with-gooseberries-chilli.html

By: Tart Gooseberry Polenta Tartlettes « The Kitchen Operas

Tart Gooseberry Polenta Tartlettes « The Kitchen Operas — Fri, 09 Jul 2010 15:28:56 +0000

[...] from British Larder’s Gooseberry Polenta Slice, Makes 12 [...]

By: Lindsay at Kitchen Operas

Lindsay at Kitchen Operas — Fri, 09 Jul 2010 00:32:15 +0000

Ohhh yum. Thanks for this — I’ve just done a modified version (and turned them into mini tarts) for a dessert party I’m heading to tonight.

I also used whole-wheat pastry flour in the crust and it turned out gorgeously well. My post will be up on my blog tomorrow, but THANK YOU for a delicious and tart recipe!

By: Nora

Nora — Sun, 05 Jul 2009 10:20:09 +0000

I made this and it was delicious! I had to use blackberries as I couldn’t get any gooseberries, but it still tasted great. Mine was a little more … err … free form (=messy!) than yours, but it still got lots of oohs and aahs at the picnic. Am still determined to make it with gooseberries, though. Thanks for sharing the recipe!

By: Barry

Barry — Mon, 29 Jun 2009 21:13:50 +0000

Love the idea of Polenta Pastry.. will certainly try it out for the buffets in the hotels… tropical fruits mixed with a creme Patissier then baked???

By: Sue

Sue — Mon, 29 Jun 2009 15:01:45 +0000

I’ve never used cornmeal in a sweet pastry. I have to try that. Thanks for the ideal of cornstarch as a substitute and lots of fruits would be wonderful. Blueberries for example…Yummy

By: Nora

Nora — Mon, 29 Jun 2009 13:17:12 +0000

Oh my God, that looks delicious! I’ve always been a massive fan of both rhubarb and gooseberries and will wax lyrical about them to any foreigners I can get my hands on!
I have a summer picnic coming up myself and think this might be just the ticket. You say that you make it a day in advance – if I made it on Wednesday night to eat on Friday lunchtime do you think it would still improve, or is that a bit too long?

Hi Nora,

It will be fine! Even better but keep it in the fridge please! Do not want funky gooseberries!

Enjoy!
Maddy

By: Y

Mon, 29 Jun 2009 00:43:39 +0000

Rhubarb always excites me, but I haven’t quite warmed to gooseberries yet. I like cape gooseberries though. Must try that polenta pastry sometime. It looks great!