Creamy polenta
Soft, spoonable polenta simmered slowly in milk and water, then enriched with butter and parmesan, to serve under stews, mushrooms or ragu.
Method
- 1
Bring the water, milk and salt just to the boil in a heavy saucepan.
- 2
Lower the heat to medium and pour in the polenta in a slow, thin stream, whisking all the time to stop lumps forming.
- 3
Keep whisking until it thickens and starts to bubble.
- 4
Turn the heat to its lowest setting and partly cover the pan, as the polenta will spit.
- 5
Cook, stirring well with a wooden spoon every 5 minutes and scraping the base, until the grains are soft and no longer gritty.
- 6
If it gets too thick to stir, add a splash of hot water.
- 7
Take the pan off the heat and beat in the butter, parmesan and plenty of black pepper.
- 8
Serve straight away, as polenta firms up as it cools.
Notes
- Quick-cook polenta is ready in about 5 minutes but has less flavour. Follow the packet and finish it the same way.
- Leftovers set firm. Slice them, brush with oil and griddle or grill until crisp.
Equipment
Heavy saucepan, Whisk, Wooden spoon