Polenta

Recipe from: 9/1/1995 12:00:00 AM
Ingredients 6
Servings 5
Time

Ingredients

  • 15
    ml
    vegetable or chicken stock powder
  • 1
    Litres
    water
  • 375
    ml
    polenta (coarsely ground yellow mielie meal)
  • 125
    ml
    cream
  • 250
    ml
    Emmenthaler cheese, grated
  • fresh herbs such as rosemary, origanum, basil
 

Method

 
1. Add the stock powder to 750 ml of the water and bring to the boil. Mix the remaining 250 ml water with the polenta and stir into the boiling stock. Turn the heat right down, put a lid on the saucepan and cook slowly for 20 minutes, while stirring from time to time. 2. Add the cream and half the cheese to the polenta, mix thoroughly and spoon into a buttered 22 cm springform cake tin. 3. Dot herbs over the top, push them lightly into the mixture, sprinkle the remaining cheese on top. Pre-prepare to this stage. 4. Bake in preheated 220 ºC oven with the fish for 20 minutes, just before serving. 5. Release the springform tin, slide the polenta onto a round serving plate. Cut into wedges for serving. Serves 4-5.
 

Read more on: starch  |  bake
 

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