Save to your scrapbook
Gizzi Erskine's cheesy polenta
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 litres fresh chicken or veg stock
200g polenta, cornmeal or grits
Sprig of thyme
80g Cheddar, grated
30g Parmesan, grated
Pinch of cayenne pepper
Pinch of white pepper
1. Put the chicken stock, polenta, thyme and ¼ teaspoon of salt in a medium saucepan and bring to the boil. Allow to simmer over a very low heat for 1 hour. Initially it will resemble murky yellow water, but have patience, it will slowly come together. Keep whisking the mixture, especially during the last 15 minutes of cooking, to prevent the bottom of the polenta scorching.
2. Once you have a nice thick gloopy consistency similar to a well-cooked porridge which pulls away from the sides of the pan and has no bite to it when tasted, mix in the cheeses, butter and peppers. You will notice that the polenta lightens in colour and becomes lovely and shiny. Season with salt to taste and keep hot until ready to serve.
Click here for Gizzi's Dirty Prawns recipe, to serve with the polenta
For more Gizzi Erskine recipes, click here >
Please note: Third party recipes have not been nutritionally tested by Waitrose nutritionists.
This recipe was first published in Tue Oct 16 10:25:00 BST 2018.