
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
latest issue:
Issue #103
Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!