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Parmesan polenta

  • 0:05 Prep
  • 0:10 Cook
  • 6 Servings

Ingredients

  • 1L (4 cups) Massel chicken style liquid stock
  • 750ml (3 cups) skim milk
  • 340g (2 cups) instant polenta (cornmeal)
  • 40g (1/2 cup) shredded parmesan

Method

  • 1
    Place the stock and milk in a large saucepan over high heat. Bring to the boil. Gradually add the polenta in a thin steady stream, stirring constantly until well combined.
  • 2
    Reduce heat to medium-low. Cook, stirring often, for 5 minutes or until the polenta is soft and creamy. Set aside for 2 minutes to thicken slightly. Stir in the parmesan. Season with pepper. Serve.

Source: taste.com.au

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