If you cook this and serve it with a roast or a braise, it will replace mash as your go-to side. Hands down, money on it.
It is a Neil Perry dish (tick) and it continues (as far as I know) to be served in Qantas First and Business Class (tick). It can be prepared beforehand (tick) and people’s eyes light up when they taste it (tick).
It’s creamy, it tastes great, it sops up all the juices on the plate and it can be reheated the next day.
Tick tick tick.
None of us cook enough polenta. This dish will resolve that for you.
2/3 cup (100g) polenta
1 1/2 cups (375ml) milk
1 cup (250ml) chicken stock
1 teaspoon sea salt
1/2 cup (50g) finely grated Parmesan
50g unsalted butter, chopped well
Freshly ground pepper
Extra virgin oil
- Lightly grease a rectangular baking tin (or small baking dish as I did). Line the tin with baking paper.
- Bring the milk, stock and sea salt to scalding point (just below boiling point) in a large saucepan.
- Gradually shower the polenta into the milk mixture, stirring continuously with a whisk.
- Simmer, still stirring for about 40 minutes, or until the polenta is very thick and pulls cleanly away from the side of the pan.
- Remove from the heat, stir in the parmesean, butter, salt and pepper to taste.
- Spread the polenta immediately into the tin and allow to cool slightly. Cover and refrigerate for about 3 hours, or until firm.
- Run a sharp knife around the edges of the tin and gently turn out the polenta. Cut into eight slices thick.
- Quickly pan-fry the polenta slices in a little olive oil on both sides until lightly browned.