Wet polenta

Wet polenta

By
From
At Home with Ben
Serves
4-6
Photographer
Mark Roper

I find that polenta works as a fantastic substitute for mashed potatoes or pasta if you’re serving a stew or a pasta sauce like bolognese. When I worked at the River Café in London, polenta was a regular feature on the menu in November, when the new crop of polenta would arrive.

There are a few different types of polenta, depending on the corn used and the coarseness of the grain, and some take longer to cook than others. The best results always come from the polenta that requires the most effort and time to cook!

Ingredients

Quantity Ingredient
1 litre water
salt
100g polenta
100g unsalted butter
100g parmesan, finely grated
freshly ground black pepper

Method

  1. Pour the water into a heavy-bottomed saucepan, season with salt and bring to the boil.
  2. When the water is boiling, pour the polenta into the water in a fine stream and whisk in. Leave to cook at a low simmer for about 20 minutes, then whisk in the butter and cheese. Season with salt and pepper.
  3. The polenta can then be kept warm in a bowl over simmering water until required. To prevent a skin forming, dot the top of the polenta with butter and cover with baking paper.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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