Creamy soft polenta

Name: Creamy soft polenta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2.25L (9 cups) Massel chicken style liquid stock; 340g (2 cups) fine polenta (cornmeal); 100g butter, at room temperature; 2 tbsp finely grated Parmesan; 2 tbsp finely chopped fresh continental parsley; Salt & ground black pepper, to taste; Parmesan shavings, to serve

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Prep Time: 10 minutes

Cook Time: 35 minutes

Total: 45 minutes

Servings: 4

Author : Alison Turner

vegetarian easy boil

Ingredients

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2.25L (9 cups) Massel chicken style liquid stock340 grams (2 cups) fine polenta (cornmeal)100 grams butter, at room temperature2 tbsp finely grated Parmesan2 tbsp finely chopped fresh continental parsleySalt & ground black pepper, to tasteParmesan shavings, to serve

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Instructions

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Step 1

Place the stock in a large heavy-based saucepan. Bring to the boil over high heat. Gradually add the polenta in a steady stream, stirring constantly with a wooden spoon.

Step 2

Reduce heat to medium-low and cook, stirring frequently, for 35 minutes or until the polenta is thick and creamy. The colour of the polenta will change from a bright yellow to a pale yellow and the grains will soften.

Step 3

Add the butter, grated Parmesan and parsley and stir until well combined and the butter has melted. Season well with salt and pepper.

Step 4

Serve topped with the Parmesan shavings and sprinkle with black pepper.