Creamy polenta

Soft, creamy polenta is the perfect side dish - it looks elegant, tastes terrific and is ready in just a few minutes.

• 750ml (3 cups) cold water
• 170g (1 cup) coarse polenta (cornmeal)
• 125ml (1/2 cup) thin cream
• 20g (1/4 cup) finely grated parmesan
• 40g butter
• Salt
• Finely ground white pepper

Energy 1475kJ	Fat saturated 14.00g
Fat Total 23.00g	Carbohydrate sugars 1.00g
Carbohydrate Total 28.00g	Dietary Fibre g
Protein 7.00g	Cholesterol mg
Sodium 139.06mg

All nutrition values are per serve.

1. Step 1

   Bring the water to the boil in a large heavy-based saucepan over high heat. Use a wire balloon whisk to stir the water. Gradually add the polenta in a thin steady stream, whisking constantly until all the polenta is incorporated into the water (whisking ensures the polenta is dispersed through the liquid as quickly as possible). Don't add the polenta too quickly or it will turn lumpy.

2. Step 2

   Reduce heat to low (cook the polenta over low heat otherwise it will cook too quickly and you will need to add extra water). Simmer, stirring constantly with a wooden spoon, for 10 minutes or until the mixture thickens and the polenta is soft. (To test whether the polenta is soft, spoon a little of the polenta mixture onto a small plate and set aside to cool slightly. Rub a little of the polenta mixture between 2 fingers to see if the grains have softened. If the grains are still firm, continue to cook, stirring constantly, over low heat until the polenta is soft.)

3. Step 3

   Remove from heat. Add the cream, parmesan and butter, and stir until well combined. Taste and season with salt and pepper. Serve immediately.

Braised skirt steak

The hot polenta may spatter as it cooks, so use a long-handled wooden spoon when stirring to avoid being scalded.