Polenta comes from corn, so it makes a handy gluten-free side dish. To make sage butter, cook 60g butter and a handful of sage leaves over a medium heat until the butter starts to turn a rich nut brown. Do not burn.
Prep time 5 mins
Cook time 15 mins
Serves 8
Ingredients
- 3 cups milk
- 3 cups chicken stock
- 50g butter
- 1½ cups quick-cooking polenta
- 2 tsp salt
- a big pinch of nutmeg
- a pinch of ground white pepper
- 1 cup finely grated parmesan
- To serve (optional)
- herb oil or sage butter
Method
- Bring milk, stock and butter just to a boil in a large, heavy-based pot. Add polenta in a slow stream, stirring constantly. Mix in salt, nutmeg and pepper. Stir over heat until mixture boils and thickens, then simmer for 3-4 minutes.
- Remove from heat and stir in parmesan. Drizzle with herb oil or sage butter, if using, and serve immediately. Any leftover polenta can be allowed to cool until firm, then sliced and grilled, fried, baked or barbecued.
This recipe is from new TV series Annabel Langbein The Free Range Cook: Through the Seasons. For more great Annabel Langbein recipes see annabel-langbein.com [1]