Soft, herby, cheesy polenta

Soft, herby, cheesy polenta

By
From
Meat
Serves
4
Photographer
Dean Cambray

This creamy wet polenta is quite different to firm polenta. It’s fairly rich – especially if you make it with milk – but I find most people love the addition of herbs and cheese. It’s certainly tasty, and I think it goes brilliantly with grilled lamb.

This style of polenta is easy to make as it doesn’t require constant whisking and stirring. You can make it as firm or runny as you like by varying the ratio of liquid to polenta. Add different herbs and cheese to vary the flavour.

Ingredients

Quantity Ingredient
3 tablespoons olive oil
or 75g butter
1 onion, finely diced
2 garlic cloves, finely chopped
1 litre good-quality chicken stock or milk
150g fine polenta
1 tablespoon thyme, chopped
1 tablespoon parsley, chopped
1 tablespoon sage, chopped
510g grated parmesan, (or use your favourite blue cheese for a stronger flavour)
salt
pinch freshly ground black pepper

Method

  1. Heat the oil or butter in a large, heavy-based saucepan. Add the onion and garlic and sweat gently for 5 minutes, until they are soft, but not coloured. Add the stock to the pan and bring it to the boil. Pour in the polenta in a slow, steady stream, whisking all the while. Keep whisking vigorously until the mixture begins to boil, then lower the heat to a brisk simmer. Cook for 5–10 minutes, stirring with a wooden spoon from time to time, until the mixture thickens and becomes smooth and creamy. Remove the pan from the heat and stir in the chopped herbs and cheese. Taste and adjust the seasoning if necessary – you may find the cheese is salty enough. Serve straight away.
Tags:
Meat
Adrian
Richardson
La
Luna
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