Creamy Soft Polenta
35 min·Italian
Creamy Soft Polenta
Ingredients
- 2.25L (9 cups) Chicken stock
- 340g (2 cups) fine polenta (cornmeal)
- 100g butter, at room temperature
- 40.00 ml finely grated Parmesan
- 40.00 ml finely chopped fresh continental parsley
- Salt & ground black pepper, to taste
- Parmesan shavings, to serve
Instructions
4 steps
- 1
Place the stock in a large heavy-based saucepan. Bring to the boil over high heat. Gradually add the polenta in a steady stream, stirring constantly with a wooden spoon.
- 2
Reduce heat to medium-low and cook, stirring frequently, for 35 minutes or until the polenta is thick and creamy. The colour of the polenta will change from a bright yellow to a pale yellow and the grains will soften.
35 min - 3
Add the butter, grated Parmesan and parsley and stir until well combined and the butter has melted. Season well with salt and pepper.
- 4
Serve topped with the Parmesan shavings and sprinkle with black pepper.
Progress
0 / 4 steps
