Soft polenta

Soft polenta

By
From
Leiths How to Cook
Serves
6
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
125g parmesan cheese
1.5 litres Chicken and veal stock
250g polenta
75g butter
salt
ground white pepper

Method

  1. Grate the Parmesan. Put the stock into a large saucepan and bring to the boil. Reduce the heat to a simmer and stir in the polenta.
  2. Stir over a medium heat until the polenta thickens, then reduce the heat to as low as it will go and cover the pan with a lid. Continue to cook for 30–40 minutes, or until the polenta tastes soft and smooth, stirring frequently to prevent the polenta from burning on the bottom of the pan.
  3. Beat in the butter and Parmesan, allowing both to melt into the polenta.
  4. Add a little more stock or water to loosen the polenta to the desired consistency and season to taste with salt and white pepper. An excellent accompaniment to sausages, braised beef, liver or duck.

A note on quick-cook polenta…

  • You can use ‘quick cook’ polenta to speed up the process. Cooking times vary, so be guided by the packet instructions, though they tend to cook in about 5 minutes.
Tags:
Leiths School of food and wine
cookery course
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again