CHE E SY P O LENTA
Serves: 4 Preparation time: 5 minutes Cooking time: 1 hour
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
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.