You will need
4 cups (1 litre) water
2 T (30 ml) Ina Paarman’s Chicken Flavour Stock Powder
¾ cup (180 ml) coarse yellow polenta or mielie meal
2 sweetcorn cobs, kernels cut off
1 t (5 ml) Ina Paarman’s Seasoned Sea Salt
½ cup (125 ml) cheddar cheese, grated
2 T (30 ml) butter
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. Stir in the kernels and Seasoned Sea Salt. Cook slowly with the lid on for 20 minutes stirring occasionally.
Sprinkle over the grated cheese and dot with butter.