Recipe: Creamy Cheesy Polenta

With the temperatures dropping, the time is right for warming winter dishes. At this time of the year I am cooking Beef Bourguignon, Osso Bucco, slow-cooked lamb shanks, Coq au Vin and similar comfort foods.  Many winter dishes involve braising liquids, so it’s nice to serve an accompaniment that can soak up all those lovely juices. Mashed potato is a popular choice, but for something a little different try polenta.

Polenta is popular Italian staple made with ground cornmeal. A wonderful accompaniment to many dishes, polenta is particularly enjoyable at this time of the year served with hearty braises and casseroles. It is traditionally a slow-cooked dish, however the use of instant polenta in this recipe allows for fast, easy preparation.  Instant polenta is available from most supermarkets and health food stores. 

As well as serving it soft (as in this recipe), polenta can be left to set, cut into wedges and then fried or chargrilled. This version is flavoured with parmesan cheese and chives – it’s so delicious I can happily eat it on its own!  

Ingredients (serves 4):
2 cups milk
2 cups water
1 cup instant polenta (cornmeal)
50g butter
¾ cup grated parmesan cheese
¼ cup finely chopped chives
Salt and freshly ground pepper to taste

Equipment:
Medium-large saucepan
Balloon whisk
Long handled-wooden spoon

Method:
1. Place the milk and water in the saucepan over a medium-high heat and bring to the boil.
2. Gradually add the polenta in a thin steady stream, whisking constantly with a balloon whisk until fully blended. Reduce the heat to low and partially cover the pan to protect against splattering.  Stir constantly with a wooden spoon for 5 minutes or until the mixture is thick and smooth.
3. Remove from the heat and stir through the butter, parmesan and chives. Add salt and pepper to taste.

If making the polenta ahead of time, cover and refrigerate until ready to serve. Reheat in a microwave oven, stirring occasionally.