Parmesan polenta




Prep Time


Cook Time

A super-quick side dish that pairs well with beef cheeks (see recipe page XXX) or any slow-cooked stew or casserole.



For the parmesan polenta

  • 1 litre chicken or vegetable stock
  • 150g polenta
  • 100g butter — diced
  • Salt and ground black pepper, to taste
  • ½ cup grated parmesan, plus extra to garnish


For the parmesan polenta

  • Place the stock in a large saucepan and bring to the boil.
  • Add the polenta in a slow, steady stream, stirring constantly.
  • Continue stirring until thick and creamy. Cook over a medium heat until nice and smooth.
  • Add the butter and stir until melted. Season well with salt and pepper.
  • Remove from the heat and stir in the parmesan.
  • Garnish with extra parmesan to serve.