Polenta “shapes” are fun to make and can be served as a base for various meats and vegetables.

Ingredients

1 cup	Water
1 cup	Milk
½ tsp	Salt
⅔ cup	Fine polenta
½ cup	Grated parmesan cheese
½ cup	Gruyere cheese, grated
2 cloves	Garlic, finely chopped
1 Tbsp	Fresh thyme
20 g	Butter

Directions

1. Bring water, milk, salt, a good grind of black pepper and a pinch of nutmeg (optional) to the boil.
2. Stir in polenta, lower heat and cook, stirring for 20-30 minutes until very thick.
3. Remove from the heat and stir in ¼ cup of the parmesan and ¼ cup of the gruyere.
4. Pour onto a baking tray, spreading 5mm thick to create a rough square. Leave to cool and set.
5. Cut polenta into triangles, rounds or fingers and arrange in a buttered baking dish. Sprinkle over the garlic, thyme and remaining cheese and dot with butter.
6. Bake at 200C for 15-20 minutes until golden and crisp.

Food stuck to your favourite cookware?

Clean it with the Chux non-scratch Silver Scourer.