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Showing posts from 2020

The Perfect Polenta

This polenta is like a hug in a bowl. Coarse cornmeal cooked until creamy and then topped with cheese, honey and mint, this dish is as perfect for breakfast as it is for a lunch or a lazy dinner. What I like best though is that the porridge present a perfectly blank canvas for other flavours. On other days, I've topped polenta with a creamy mushroom sauce. Once, I felt fancy and set the polenta in a tray and cut it into dainty squares that were topped with whipped feta and caramelised onions.



What's most important though is that base. Polenta can very easily go wrong so here's my tips for that perfectly cooked, creamy flavour:
1. Use a lot of liquid. This recipe used 6 times the volume to cook polenta in. And while there's nothing wrong with using plain water, mixing in something richer (milk in this case) gives you better results.
2. You want to add polenta slowly, almost like it's a rain shower, and you want to keep whisking it while you are adding the grains so…