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Herb & Parmesan Polenta
Polenta, a type of ground corn, is a staple of northen Italy. In it's simplest form, cooked to a smooth porridge like consistency, it makes and excellent bed for winter stews and casseroles or it can be set firm then baked fried or grilled. 1 litre vegetable stock.
1 1/2 cups polenta (instant or regular)
50g butter.
50g freshly grated parmesan.
2 teaspoons chopped fresh rosemary.
1/2 cup torn basil leaves.
Salt and freshly ground black pepper.
1. Place stock in a large, heavy - based saucepan and bring to the boil. Reduce to a simmer then gradually whisk in polenta.
2. Replace whisk with wooden spoon and stir until mixture is thick and comes away from the side of the pan - about five minutes for instant polenta and thirty minutes for regular polenta.
3. Remove pan from heat. Add butter, parmesan and herbs to polenta and season to taste.
4. The polenta can be served in it's softest form or spread into a prepared pan with a wet knife and allowed to cool for baking, grilling or frying.
Cook's Notes
- There are two types of polenta - regular and instant. Regular polenta is coarser in texture, has a corn taste and takes about 30 minutes of constant stirring to cook, where as instant polenta takes only about five minutes.
- To make basic polenta, replace stock with water and leave out parmesan and herbs.
- Fry basic polenta in a little oil and serve with bacon and a drizzle and of maple syrup.
- Top grilled or fried polenta with blanched asparagus or beans, grilled vine tomatoes or field mushrooms. Finish the dish with freshly shaved parmesan, a drizzle of olive oil, sea salt and freshly ground black pepper.
- A bowl of warm polenta served with stews or meat dishes will absorb all the juices.
- Use cooked polenta to make a pie crust or pizza base: spread in pizza pan, brush with oil and pre-cook before topping with your favourite ingredients and a sprinkle of chees. Bake twenty minutes or until cheese is golden.
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