Since our virtual lunch demo last Friday, we've gone a bit polenta 'mash' mad here at COOK. If you're looking for side dish inspiration (it goes nicely with any dish with sauce), give our super simple and deceptively delicious recipe a try...
80g of unsalted butter, softened, plus a little extra melted butter for drizzling
salt and freshly ground black pepper
Bring the water/stock to the boil and add plenty of salt. Whisk in the polenta and simmer for 45 minutes, stirring often to break up any lumps. If the polenta becomes too thick and starts sticking, add a little more water/stock.
Stir the milk into the polenta to loosen, then add the cheese and butter and continue stirring until melted. Taste for seasoning and serve with plenty of black pepper (and a little more melted butter) on top.
We had our polenta alongside our Slow-Cooked Beef Osso Buco, but this polenta can be served in replacement to potato mash in any meals with sauce.