You will need
4 cups (1 litre) water
2 T (30 ml) Ina Paarman’s Vegetable Stock Powder
¾ cup (180 ml) coarse yellow polenta
3 T (45 ml) butter
If time is a problem, make the polenta in advance and pour into a serving 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 before serving. Add the final 1 T (15 ml) of butter.
Never reheat food while still covered with cling film in the microwave. Remove it first and then warm.
Bring the water to the boil and add the Vegetable 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 20 minutes stirring occasionally. Stir in 2 T (30 ml) of the butter. Dish up the polenta. Make a hollow in the middle and add the final 1 T (15 ml) of butter, to melt in slowly.