Also known as cornmeal, Polenta has been enjoyed in Italy for centuries. When cooked it can be served either hard, then griddled or creamy smooth with a consistency like semolina.
Bring some milk or water to the boil in a saucepan and slowly add some polenta until it gets quite thick. Stir continuously and turn down the heat to a gentle simmer. As the polenta cooks, it will bubble. After around 5 minutes, remove from the heat and add a knob of butter. Either serve straight away with fried pancetta and parmesan, or leave to set in the fridge, before griddling and serving with a lovely basil and tomato sauce.
Typical nutritional information (per 100g)
|Energy||1426kJ / 341kCal|
| of which saturates||0.3g|
| of which sugars||0.4g|
Current batch is best before end: Feb 2022