Creamy polenta

Pile pepperonata onto this soft, creamy polenta, or serve alongside your favourite stews. It's naturally gluten-free

Ingredients

• 250 g polenta
• 30 g salted butter
• 40 g parmesan or vegetarian alternative, grated

Steps

1. Pour 1 litre water into a large, deep pan and bring to the boil. Add the polenta, a handful at a time, whisking continuously (adding it slowly helps prevent lumps forming) for 1-2 mins until it starts to thicken slightly. Reduce the heat and continue to cook for about 25-30 mins, stirring often to prevent it from sticking, until the polenta has thickened and is coming away from the side of the pan.
2. Add the butter, cheese, a generous grinding of black pepper and 1 tbsp salt. Whisk to combine. Serve immediately – the polenta will thicken as it cools.