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
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.
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.