Pan fried polenta is a great way to add carbohydrate to a stew or other dish. It’s really tasty, and has a great texture too. It’s pretty easy to make, or you can just buy it packets from most whole food shops. Harvest in Bath sell it, but plenty of other places will stock it.
If you make it yourself it can often be a little on the wet side. That commercial variety must be made in a way that reduces the water content and makes the polenta cakes more solid and easier to slice and then pan fry.
Slice around 1cm thick and fry on a medium heat in a liberal quantity of cold pressed, olive or rapeseed oil.
It goes well with most earthy stew dishes like Hungarian goulash, Irish Stew, etc.
add some sun dried tomatoes