Parmesan Baked Polenta
Polenta is a northern dish from the mountainous regions of Italy where the winters are long a cold and the food needs to be heavy and warm. This is the perfect side for the previous Osso Bucco recipe or just as it is with grilled mushrooms and some crumbled feta. Easy, versatile and delicious!
1 Litre Milk
1 Litre Chicken Stock
400gm Polenta (NOT INSTANT)
250gm Grated Parmesan
Salt and Pepper
Place the milk and chicken stock into a large saucepan and bring to the boil. Season with pepper and a little salt.
While simmering slowly add in the polenta, continuously whisking to avoid any lumps forming. Make sure to add the meal slowly.
Continue to stir and bring to the boil. Cook on the heat for a minimum of 30 minutes at a constant simmer, stiring with a spoon often. (caution if the polenta gets on your skin IT BURNS LIKE HELL ). If it gets too thick add some hot water to the pot and continue to cook. Pre-heat the oven to 180 c
Add the Parmesan and stir in well.
Pour into a rectangular greased baking dish.
Push out into the corners and level out the top.
Place in the oven and bake until golden.
Place under the polenta and serve. My favourite side !