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Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce Base
Zesty Chermoula Seasoning
Asian Aromatic Base
Asian Korean Style Base
Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Bombay BBQ Inspired Sauce
Carolina Mustard Style BBQ
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Classic Demi-Glace Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Fragrant Thai Style Seasoning
Game Glace
Instant Gravy
Jalfrezi Seasoning
Jamaican Jerk Style Seasoning
Keralan Style Seasoning
Korea Town Style Ketchup
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce Base
Memphis Champion Inspired BBQ
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce Base
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
Smoky El Diablo Inspired Sauce
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce Base
Zesty Chermoula Seasoning
Essential Polenta
PREP TIME: 5 mins
COOKING TIME: 30 mins
SERVES: 4
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
NUTRIENTS PER 100G:
Energy90kcal
Fat7.5g
Saturates4.1g
Sugar0g
Salt0.87g
Ingredients...
250g polenta
1250ml Essential Cuisine Vegetable or Chicken Stock Mix
Freshly ground pepper
100g unsalted butter
100g grated parmesan
Olive oil
Method...
- 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.
- 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.
- 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.
- To grill or fry, cut the cold polenta into thin slices and brush with olive oil before cooking.
