2 cups chicken stock
2 cups milk
1 cup polenta
20g butter, diced
½ cup finely grated parmesan
2 tablespoons chopped parsley
Bring chicken stock and milk to the boil.
Gradually add polenta to stock mixture, stirring constantly, then reduce heat.
Simmer, while still stirring, for 5-10 minutes or until polenta thickens.
Add butter, parmesan, parsley and seasoning to the polenta, stirring until all the cheese has melted. Serve while hot.
This dish is a lovely side accompaniment. Have it with a hearty beef stew, instead of mashed potato or rice. You can also use it on top of a Shepard’s Pie for something different.
If you don’t have liquid stock on hand, you can dissolve a heaped tablespoon of chicken stock powder in 2 cups of hot water.