Creamy Polenta with Cheese

by Guest Author

Published in Recipes

Serves 4

You can make the polenta just before serving, or make it in advance and pour into a pie dish. Brush the top with a little oil or butter to prevent a skin forming. Cover with cling film. Reheat it in the microwave for serving.

4 cups (1 litre) water

2 tbsp (30ml) Ina Paarmans Chicken Stock Powder or three sachets of Liquid Chicken Stock Concentrate

cup (180ml) coarse yellow polenta

2 tbsp (30ml) butter

cup (125ml) grated hard Italian cheese

Bring the water to the boil and add the chicken stock powder or concentrate. Add the polenta in a thin stream to the stock while whisking with a wire whisk.

Cook slowly with the lid on for 30 minutes stirring occasionally. Stir in the butter and the cheese.

Note: The stock is diluted a little because the cheese is salty.

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