Quick-cook creamy polenta
Serves 4 2 cups chicken stock 3 cloves garlic, peeled and crushed 2 tbsp olive oil 1 tsp salt ½ cup instant (quick-cook) polenta 50g butter ¹/³ cup freshly grated parmesan cheese 1.
- Bring stock to the boil, add peeled and crushed garlic, oil and salt. Add polenta in a thin stream while whisking continuously, then whisk in butter and grated parmesan cheese. Cover saucepan, remove from the heat and allow to steam for 5 minutes, to soften.
- Serve as an accompaniment instead of mashed potato.
- Alternatively, pour polenta into a dish moistened with water and leave to set. Cut into thick pieces, then char-grill or fry until golden brown, crisp and hot. Serve as an accompaniment to meat or vegetable dishes or as part of an antipasto platter.