Revel in even more versatility of the polenta by trying it out soft after having it as strips or muffins. This creamy and cheesy version makes a great companion to various Italian dishes, and holds the taste of sauces very well.
- 3 cups water
- 2 cups vegetable stock in large saucepan
- 2 cups polenta
- 1 cup milk
- 30 g butter
- ¼ cup parmesan cheese, finely grated
Combine 3 cups water and 2 cups vegetable stock in large saucepan bring to the boil. Gradually stir in 2 cups polenta. Simmer, stirring, about 10 mins or until polenta thickens. Add milk, butter and finely grated parmesan cheese, stir until cheese melts.