Creamy polenta
Add to favourite + Print Print

Creamy polenta

By Helena Busiakiewicz

Pile pepperonata onto this soft, creamy polenta, or serve alongside your favourite stews. It’s naturally gluten-free

  • Prep:5 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 142
  • fat 9g
  • saturates 6g
  • carbs 9g
  • sugars 0g
  • fibre 1g
  • protein 5g
  • salt 1.15g

Ingredients

  • 250g polenta
  • 30g salted butter
  • 40g parmesan or vegetarian alternative, grated

Method

  1. Pour 1 litre water into a large, deep pan and bring to the boil. Add the polenta, a handful at a time, whisking continuously (adding it slowly helps prevent lumps forming) for 1-2 mins until it starts to thicken slightly. Reduce the heat and continue to cook for about 25-30 mins, stirring often to prevent it from sticking, until the polenta has thickened and is coming away from the side of the pan.

  2. Add the butter, cheese, a generous grinding of black pepper and 1 tbsp salt. Whisk to combine. Serve immediately – the polenta will thicken as it cools.

Suggested recipes from this collection...