For the polenta
• 3 cups milk or meat stock, game or
chicken, whatever is at hand • 1 cup polenta or fine cornmeal • 1 tbs butter • A handful of grated cheese
• Heat stock/milk, “rain” in polenta and stir through until thick, and taste to make sure it’s not gritty. When thick, mix in butter and cheese off the heat. Can be kept warm with cling film to cover.