Creamy Polenta with Cheese

You can either make the polenta just before serving, or make it in advance and pour into a pie dish. Brush the top with a little oil or butter to prevent a skin forming. Cover with cling film. Reheat it in the microwave for serving.

YOU WILL NEED

  • 4 cups (1 litre) water
  • 2T (30ml) Ina Paarman's Chicken Stock Powder
  • ¾ cup (180ml) coarse yellow polenta
  • 2T (30ml) butter
  • ½ cup (125ml) grated hard Italian cheese
Method

Bring the water to the boil and add the Chicken Stock Powder. Add the polenta in a thin stream to the stock while whisking with a wire whisk. Cook slowly with the lid on for 30 minutes stirring occasionally. Stir in the butter and the cheese.

**Note:**

Never reheat food covered with cling film in the microwave. Remove it first and then warm.

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