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Creamy Polenta

Creamy Polenta

The taste of home!
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You Will Need:

Main Dish
  • 4 cups (1 litre) water
  • 2 T (30 ml) Ina Paarman’s Vegetable Stock Powder
  • ¾ cup (180 ml) coarse yellow polenta
  • 3 T (45 ml) butter
Main Dish
  • 4 cups (1 litre) water
  • 2 T (30 ml) Ina Paarman’s Vegetable Stock Powder
  • ¾ cup (180 ml) coarse yellow polenta
  • 3 T (45 ml) butter

Method:

Bring the water to the boil and add the Vegetable Stock Powder.

Add the polenta in a thin stream to the stock while whisking with a wire whisk.

Cook slowly with the lid on for 20 minutes stirring occasionally.

Stir in 2 T (30 ml) of the butter. Dish up the polenta.

Make a hollow in the middle and add the final 1 T (15 ml) of butter, to melt in slowly.

Creamy Polenta

The taste of home!
Creamy Polenta

You Will Need:

Main Dish
  • 4 cups (1 litre) water
  • 2 T (30 ml) Ina Paarman’s Vegetable Stock Powder
  • ¾ cup (180 ml) coarse yellow polenta
  • 3 T (45 ml) butter
Ina’s Tip

If time is a problem, make the polenta in advance and pour into a serving dish. Brush the top with a little oil or melted butter to prevent a skin forming. Cover with cling film. Reheat it in the microwave before serving. Add the final 1 T (15 ml) of butter. Never reheat food while still covered with cling film in the microwave. Remove it first and then warm.

Method:

Bring the water to the boil and add the Vegetable Stock Powder.

Add the polenta in a thin stream to the stock while whisking with a wire whisk.

Cook slowly with the lid on for 20 minutes stirring occasionally.

Stir in 2 T (30 ml) of the butter. Dish up the polenta.

Make a hollow in the middle and add the final 1 T (15 ml) of butter, to melt in slowly.

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