A very different but tasty accompaniment to a main meal. I served mine 'wet' with a seared rib eye steak however, it would be just as tasty with a slow cooked ragu or 'hard' with some chicken and a salsa or sauce. The herbs are optional but I think give real extra flavour.
Serves 4 - 6 (dependent on how hungry the bellies are!)
2 litres of Stock (Chicken or Vegetable)
250g Polenta (coarse Cornmeal)
50 ml Single Cream
50g Butter
2 tbsp chopped Herbs e.g. Oregano, Basil and Thyme
50g grated Pecorino (Parmesan or Grana Padano are also suitable)
Maldon Salt to taste
Cracked Black Pepper to taste
Bring the stock to a gentle boil in a saucepan, slowly pour the Polenta in a steady stream into the stock constantly whisking to ensure there are no lumps.
Once the Polenta starts to thicken reduce the heat so that it is 'gently blipping' for approximately 20 minutes ensuring a whisk every 5 minutes to keep lumps from forming. Add additional stock should the mixture become to thick.
Just before serving beat in the Cream, Butter, Cheese and Herbs (if using) and season to taste.
Pour into a serving dish or individuals plates to serve 'wet'. In addition this can be poured into a shallow pan or tin and allowed to cool. Once set the Polenta can be cut into fingers or wedges and gently fried in olive oil until crispy and golden.
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