Cooking Polenta

When it comes to comfort food we often think of mashed potato or pasta, but soft polenta would definitely have to be my favourite comfort food. I love its soft, carby, creamy, buttery goodness.

You can get instant polenta which cooks in only a few minutes, or regular polenta that takes about 40 minutes to cook. I’ve only used regular polenta so I can’t compare, but I’m told that it is better than instant.

When making polenta a skin kind of cooks to the bottom of the pot. To clean, soak in water overnight and this skin just peels right off.

Of course, it’s the real cream, the real butter and the real parmesan that make this dish so good.

Method

1. Bring the stock or salted water to the boil
2. Pour in the polenta, stirring as you pour. Bring to boil then reduce to low heat and simmer until done, stirring regularly. ‘Done’ can take a few minutes if you’re using instant polenta or approximately 40 minutes with regular polenta. If the polenta gets too firm, then add some extra water as it cooks. If you want firm polenta, use less water.
3. When soft, stir in the butter, cheese and cream and serve.
4. For firm polenta leave out the cream and spread across the base of a slice tin. Refrigerate until cool then cut into slices to pan fry or grill.

---

Have you read these posts?

1. Easy Shortcrust Pastry
2. Banana and Yoghurt Bread
3. cooking in a small kitchen–and an announcement
4. One Cake Batter – Over 40 Variations
5. Mushrooms In Creamy Rosemary Sauce