Smooth and unctuous, soft polenta is the perfect foil for northern Italian dishes with meaty sauces.
Yield : Makes 4 servings
Prep Time : 10 mins
Cooking Time : 10 mins
Ingredients
- 6 cups chicken or vegetable stock
- 2/3 cups instant polenta
- 2 tbsp butter
- ¾ cup freshly grated Parmesan, plus more to serve
- Salt and freshly ground black pepper
Directions
1. In a large saucepan, heat the stock over high heat until almost boiling.
2. Gradually whisk in the polenta, then continue to whisk about 3 minutes, until the mixture is thick and soft. Add a little more stock or water, if necessary.
3. Stir in the butter and Parmesan, and season with salt and pepper. Serve immediately.
Notes
Leftovers can be spooned into a shallow dish, spread in an even layer, and set aside to cool and become firm. To serve, cut into slices or wedges, and fry in a little oil until golden on both sides.
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