Soft polenta

Tamara West

I tried polenta for the first time on a freezing cold night at a restaurant high up on a hill above Lake Como in Italy that we had to trek 20 minutes to get to. The cooked polenta was just poured on a wooden board and served with a long wooden knife. It is soft, hot and cheesy — perfect food for kids.

Ingredients

400 ml	Milk (Main)
400 ml	Water
1 tsp	Salt
150 g	Instant polenta (Main)
1 cup	Parmesan cheese, grated, I used parmigiano reggiano
2 Tbsp	Butter
2 Tbsp	Olive oil

Directions

1. Bring milk, water and salt to the boil in a large saucepan. Sprinkle in the polenta while whisking.
2. Keep stirring as it begins to thicken, cook for 5 minutes.
3. Mix in the cheese, butter and olive oil, and serve while hot and soft.

To see step-by-step instructions click

here

.