Creamy Parmesan and Herb Polenta

Shopping list

• 1 l vegetable stock — hot

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• 200 g polenta — medium or coarse ground

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• 50 g unsalted butter

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• 75 g grated Parmesan

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• 50 ml double cream

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• 3 tbsp fresh parsley — finely chopped

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• 1 tsp fresh thyme leaves

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• 0.5 tsp black pepper — freshly ground

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Step by step

1. 1

   Bring the hot vegetable stock to a gentle simmer in a large, heavy-based saucepan.

2. 2

   Pour the polenta into the simmering stock in a steady stream, whisking constantly to prevent lumps.

3. 3

   Reduce the heat to low and cook, stirring frequently with a wooden spoon, for 30– 40 minutes, until the polenta is thick, creamy and pulls away from the sides of the pan.

4. 4

   Stir in the butter, grated Parmesan and double cream until melted and smooth.

5. 5

   Fold in the chopped parsley and thyme leaves, then season generously with black pepper and a pinch of salt.

6. 6

   Serve immediately while hot and creamy, or pour into a greased dish to set, then slice and grill or fry later.