Tuesday, 23 November 2010

Parmesan polenta (two ways)

This delicious, cheesy polenta is great alongside a wintery stew or fresh breast of chicken.

3 cups (750ml) hot water
1 cup (250ml) chicken stock
1 cup (175g) polenta
20g butter
½ cup (40g) freshly grated parmesan cheese

1. Combine the hot water and stock in a large saucepan and bring to the boil, reduce heat to a simmer.
2. Gradually whisk in the polenta and cook, uncovered, stirring frequently, for about 5 minutes or until mixture is thick and soft. Stir in the butter and parmesan.

To grill, place this cooked mixture into a lined baking tin and grill for 5 minutes or until polenta is golden and crispy. Remove from the grill and allow to set fully before cutting into slices.

Gluten free – Wheat free

No comments:

Post a Comment