This creamy polenta is an excellent gluten-free accompaniment for saucy meat or roasted vegetables.
INGREDIENTS
5¼ cups milk
3 cloves garlic, crushed
2 teaspoons sea salt
2/3 cups instant polenta
generous grating parmesan
METHOD
Put the milk, garlic and salt in a large saucepan and bring to just below the boil.
Rain in the polenta, whisking constantly, until thick and smooth, about 3 minutes.
Stir in the parmesan.
Here are some ideas for what to serve this with...
Slow-braised Shoulder of Lamb with Oregano and Lemon Salsa
Sam Neill’s Honey-Roasted Duck Legs with Apricots
Chipotle and Beer-braised Beef Cheeks
Braised Chicken with Star Anise, Ginger and Chilli
Roast Pumpkin with Mixed Olives, Chilli and Caper Agrodolce
Spiced Red Wine-braised Duck Legs
Sticky Garlic and Chilli Eggplant
Venison Steaks with Whiskey and Mustard Pan Sauce
Slow-cooked Italian Beef Cheek Ragù
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!