I’ve always been a big fan of polenta, especially when it is grilled. I was roasting a chicken for dinner and wanted to deviate from the usual baked vegetables – onions, garlic, potatoes.
Polenta can be served soft and gooey, almost like mashed potatoes, or it can be made beforehand, chilled to set and then cut into shapes and grilled/baked or even pan-fried so it’s crispy on the outside.
For me, if I want mash, make it potato please.
So parmesan polenta it was then. Deliciously cheesy it’s just a lovely accompaniment to roasts especially ones that have yummy juices for the polenta to mop up.
Ingredients (to make enough as a side for 6)
- 3 cups chicken stock
- 1 1/4 cups polenta
- 3/4 cup grated parmesan, plus another 1/4 cup for baking)
- Nob of butter
- Olive oil for baking
- Bring the chicken stock to boil
- Add the polenta in a slow steady stream, whisking all the time
- Reduce the heat to medium, change to a wooden spoon and continue to stir for 3-5 minutes, until the polenta is soft
- Stir in 3/4 cup of parmesan and the butter
- Pour into a lined baking dish and smooth the top, let cool for 30 minutes before putting in the fridge to set for 3 hours
- Once set, preheat oven to 180C, remove from the dish, cut into shapes (I like thick rectangles), place in a single layer in the baking tray
- Drizzle with olive oil and sprinkle the remaining parmesan on top
- Pop into the oven for 25-30 minutes until golden brown
- Serve hot and watch them disappear !