Maize meal cubes

Creation by Margot Janse, The Tasting Room/Le Quartier Français, South Africa.

Maize meal cubes

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




polenta, plus extra for coating









chopped chives



olive oil for frying

Preparation method

  • Cook the polenta in the milk, fold in the chives after cooking, and pour the mixture out into a small flat roasting tray to a thickness of about 1.5cm. Refrigerate until completely cold.
  • Dice into 1cm x 1cm cubes.
  • When ready to serve, coat the cubes in dry polenta.
  • Heat the oil in a frying pan and fry until golden brown.

Serving suggestions

  • As a component of a main dish, e.g. with components of milk and black sesame seeds.

Previous page