Recipe Inspiration

Ingredients...

250g polenta

1250ml Essential Cuisine Vegetable or Chicken Stock Mix

Freshly ground pepper

100g unsalted butter

100g grated parmesan

Olive oil

Method...

1. Place the polenta in a suitable jug with a pouring lip. Bring the stock to the boil in a large pan and season with the pepper.
   
   
2. Reduce the heat, then gradually pour in the polenta in a steady stream, whisking vigorously. Continue cooking over a very low heat, stirring occasionally, for 20 minutes. It is ready when it leaves the side of the pan.
   
   
3. If the polenta is to be grilled or fried, pour onto a flat tray, smooth out and allow to cool. For wet polenta, served hot, stir in the butter, Parmesan and serve immediately.
   
   
4. To grill or fry, cut the cold polenta into thin slices and brush with olive oil before cooking.