Traditional polenta

This is a great dish to make as a base for a rich roasted vegetable sauce served with steak. Nice for lunch as well, or piled up in a roasted vege stack.

Bring 2 litres of water or chicken stock to the boil in a large, preferably heavy based pan. Add 500g polenta in a constant stream with one hand, whisking vigorously until the mixture starts to boil. I like to use a mix of fine ground cornmeal and slightly coarser ground, as this makes for a nice texture.

Use a wooden spoon, and stir regularly until the mixture starts clumping and comes away from the sides of the pot – this takes about 20 minutes and is excellent exercise. Stir in 1 cup grated cheese, and then tip the whole mix into a swiss roll type tin, to a depth of about an inch thick. Allow to set and cool.

Once cool, cut into pieces and put onto a greased oven tray. Grill or bake in the oven until it goes golden and slips away from the tray.

Note: polenta is very sticky and often leaves a fine coating on the pan. Make sure you rinse the pan and utensils out as soon as possible after cooking.


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