Pile pepperonata onto this soft, creamy polenta, or serve alongside your favourite stews. It’s naturally gluten-free
Prep:5 mins
Serves 4
250g polenta30g salted butter40g parmesan or vegetarian alternative, grated
STEP 1Pour 1 litre water into a large, deep pan and bring to the boil. Add the polenta, a handful at a time, whisking continuously (adding it slowly helps prevent lumps forming) for 1-2 mins until it starts to thicken slightly. Reduce the heat and continue to cook for about 25-30 mins, stirring often to prevent it from sticking, until the polenta has thickened and is coming away from the side of the pan.STEP 2Add the butter, cheese, a generous grinding of black pepper and 1 tbsp salt. Whisk to combine. Serve immediately – the polenta will thicken as it cools.
