Polenta

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6 servings Cooking: 20 mins
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Starch

By Food24 November 03 2009
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Ingredients (9)

750.00 ml stock — chicken
1.00 onion — peeled and finely chopped
5.00 ml fresh basil — chopped
5.00 ml fresh oregano — chopped
1.00 bay leaves
250.00 ml maize meal — polenta
salt and freshly ground black pepper — to taste
100.00 ml butter
125.00 ml parmesan cheese — grated
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Method:

Preheat the oven to 180 ºC and grease a 22 cm ovenproof dish with butter or non-stick spray. Bring the chicken stock to the boil. Add the onion and herbs. Add the polenta slowly, beating continuously until it resembles thick porridge. If it’s too runny, add a little more polenta. The mixture should begin to pull away from the sides of the pot. Remove from the heat and add the seasonings and butter. Spoon the mixture into the prepared ovenproof dish and bake for about 20 minutes or until done. Sprinkle with grated Parmesan and serve with cooked tomato sauce or ratatouille.
Serves 6-8.



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