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.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!