Consuming Passions - Worldwide Events Managers

Creamy polenta

Serves:

Notes

Made with cornmeal, this is a delectable alternative to bread or pasta

Ingredients

• 1 1/2 cups of polenta (available in most supermarkets)
• 6 cups water
• 1/2 tsp salt
• 5 Tbsp unsalted butter
• 1 Tbsp fresh, chopped rosemary
• 1 tspn cracked black pepper

Method

Boil water. Sprinkle in polenta stirring all the time. Cook over low heat stirring from time to time until the mixture comes away from the pan (between 30 and 50 minutes depending on variety of polenta – refer instructions on packet). Note: There are instant varieties available. Add salt, butter, rosemary and pepper and stir well. Pour mixture onto large flat oiled try and put in refrigerator to cool. Cut into wedges and heat through in oven or put for a few minutes undergrill.