Ingredient variations:
1. Water - broth, milk
2. Olive oil - butter

Click on the link below for Slow-cooked Lamb Shanks recipe.

Pour 2 cups of water into a heavy based pot or saucepan. Add 1/2 teaspoon of salt. Over medium high heat, bring water to a boil. Once boiling, gradually pour polenta. Keep stirring to avoid lump.

When polenta starts to thicken slightly, turn the heat down to low. Add a 1/2 cup of milk. Keep stirring until milk and polenta is well combined.

Keep stirring. Turn down heat to the lowest. Add 1 tbsp of olive oil. Stir again to mix. Add 1 tbsp or more of grated cheese. Keep stirring the mixture until you have a creamy and smooth polenta.

Note:
Grated cheese - We use Grana Padano.

Dish up. Serve with tender meat slices or with your favourite veggies. We like our own fusion version of Polenta. We serve it with stir fry spinach (chinese stir fry spinach) or chicken & meat curry.

Click on the link below for stir fry spinach recipe.

Tips:
1. For extra creamy Polenta, blend or pulse your grain into fine cornmeal. Then sift through blended polenta to break any lumps before cooking.

2. When cooking polenta, cook into your preferred consistency. Add more water, milk or broth if necessary.

3. Stir or whisk your polenta.

4. Polenta thinkens once cooled. Slice and grill or pan fry, if you like. If you like to serve it as creamy porridge, reheat and add liquid as required until you have your preferred consistency.

What we serve our polenta with: recipes on the links below:

Green beans

Kale

Braised lamb

Chicken cashews

Chicken in crushed peanut

Chinese Chicken Curry

Meat curry