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
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Issue #98
We might be in the depths of winter, but the latest issue of dish will inspire you with delicious recipes to brighten even the most grim of days. We start with a selection of classic French bistro dishes – think beef bourguignon and creamy potatoes – before turning to sumptuous soups. Next, it’s all about warming curries and bowlfuls of noodles and dumplings, perfect for those chilly nights. In the mood for something sweet? Check out our delectable chocolate and caramel treats, or turn to our Food Fast section, full of desserts quick enough to make on a weeknight.