Creamy Polenta with Cheese
You can either make this traditional polenta just before serving, or make it in advance and pour into a pie dish. Brush the top with a little oil or melted 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
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.
Never reheat food covered with cling film in the microwave. Remove it first and then warm.