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