Italian · Vegetable
Polenta
The base. Soft, or set and cut into rounds
Rating
Makes 4 servings Added by Rebecca Ingredients 5
"Be careful, molten polenta and skin are not compatible, believe me." From his lockdown letter "Lower the Broom Handle", April 2020.
Ingredients
Method
- Bring the liquid to a simmer in a saucepan and slowly add the polenta stirring constantly and adjusting the heat. Continue to stir until the polenta begins to come away from the sides.
- Add the butter and stir until it melts then stir in the cheese and parsley and remove from the heat.
- Pour into a baking dish and shake so the polenta is evenly distributed. When chilled you can use a cookie cutter or a drinking glass to cut circles to reheat in the oven.
- For soft polenta, hold the butter and cheese. For service re-heat the polenta in the pan, add either more stock or cream, then when at desired consistency add the butter and cheese. Stir until all is incorporated and serve.