Soft Polenta Base
Ingredients
- 100 g polenta medium or quick-cook
- 400 ml water or half water, half milk for richness
- ½ tsp sea salt
- 1 tbsp butter
- 25 g Parmesan grated (optional)
- Extra butter or olive oil for finishing
Instructions
- Bring the water (or water/milk mixture) and salt to the boil in a saucepan.
- Gradually whisk in the polenta, stirring constantly to avoid lumps.
- Reduce heat to low and cook, stirring regularly:~5 mins for quick polenta~20–30 mins for traditional medium polenta
- Stir in the butter and Parmesan. Taste and adjust seasoning.
- Serve warm in shallow bowls as a creamy base for the coley and vegetables. Drizzle with a little olive oil before serving.
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