CHE E SY P O LENTA

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Serves: 4 Prepa­ra­tion time: 5 min­utes Cook­ing time: 1 hour

IN­GRE­DI­ENTS

2l fresh chicken or veg­etable stock 200g po­lenta, corn­meal or grits Sprig of thyme 80g Ched­dar, grated 30g Parme­san, grated 30g but­ter Pinch of cayenne pep­per Pinch of white pep­per Sea salt

METHOD

1 Put the stock, po­lenta, thyme and ¼ tea­spoon of salt in a medium saucepan and bring to the boil. Al­low to sim­mer over a very low heat for 1 hour. Ini­tially it will re­sem­ble murky yel­low wa­ter, but have pa­tience, it will slowly come to­gether.

2 Keep whisk­ing the mix­ture, es­pe­cially dur­ing the last 15 min­utes of cook­ing, to pre­vent the bot­tom of the po­lenta scorch­ing. Once you have a nice thick gloopy con­sis­tency, sim­i­lar to a well-cooked por­ridge, which pulls away from the sides of the pan and has no bite to it when tasted, mix in the cheeses, but­ter and pep­pers.

3 You will no­tice that the po­lenta light­ens in colour and be­comes lovely and shiny. Sea­son with salt to taste and keep hot un­til ready to serve.

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