Polenta is made from finely ground cornmeal (dried corn) and is similar to the courser dish Americans refer to as ‘Grits’. It can be purchased in either a yellow or white colour. When slowly cooked in a liquid, such as water, cornmeal becomes a thick porridge-like mixture called polenta. Polenta makes an interesting and healthy substitute for mashed potato or steamed rice. I personally love eating polenta with grilled sausages, or stews.

Cheesy Polenta
Bring 1Lt of milk to the boil. Gradually sprinkle in 180g of polenta, while whisking constantly. Reduce the heat and gently simmer, while stirring for approximately 5 minutes. When the mixture has thickened to a smooth consistency, add 40g of butter, 100g grated parmesan and season with salt and white pepper. Stir until all the ingredients are combined.

Note: You can use a combination of milk and/or chicken stock for a more savoury finish. Additional fresh herbs, such as parsley or chives can also be added for flavour. After refrigeration, polenta becomes firm enough to cut into slices, which can then be pan-fried.