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How to cook Creamy Polenta

Ingredients

  • 1 cup polenta
  • 1 tsp salt
  • 5 cups chicken stock or vegetable stock

Finish off

  • butter, olive oil and or parmesan

Instructions

  • Add 1 cup polenta, 1 tsp salt and 5 cups chicken stock to a pot. Place on medium heat and bring to a bubble. Stir at this stage to ensure no lumps and clumps form and the ingredients are properly mixed together.
  • Turn the heat down to a gently simmer, put the lid on at an angle, leaving a steam gap for steam to escape and cook for 50 minutes stiring every 10 minutes.
  • TRUST me, the flavours take a full 50 minutes to develop and open up to become this most amazing creamy polenta.
  • The magic happens right at the end when you add knobs of butter, olive oil and or parmesan. The amounts you add will be a personal preference, but don't be schnoop, Think of when you make mash potatoes and add the butter and milk, that's kind of what you need here. As you add these, whisk ensure you create the proper blending. This also creates a lightness and fluffiness. I keep the pot on a low heat while doing this. Serve immediately while it is piping hot.
  • If you have leftovers try to pour them into a container while still warm as polenta hardens when cooled. Or leave it on a baine marie to keep warm. Once cooled you can cut into chips and air fry and serve with chilli mayonnaise.

Notes

Golden rule 5 cups liquid to 1 cup polenta
If you don't have fresh stock you can use powdered stock.  In a  pinch, I use  2 tsp Ina Paarman chicken stock powder per batch of 1 cup polenta.  If you are caring for your kidney's and watching your salt intake, it's a good idea to make your own stock as the bought versions are full of salt. Check out my vegan stock recipe 
50 minutes minimum - whisk every 10 minutes
Chicken stock or water not MILK it’s too rich and it’s not authentic
Add butter, olive oil, and or Parmesan at the end