Ingredients:
5 cups water
1 vegetable stock cube
1 1/2 cups cornmeal
2 tablespoons butter or margarine
Fresh ground pepper to taste
3/4 cup grated cheddar
Feta cheese to garnish
Method:
Bring the water with vegetable stock to a rapid boil (or just use stock, if you have on hand) in a large pot. Turn the heat down to medium-low and pull the put right of the stove. Whisk while adding corneal slowly. Whisk thoroughly to avoid any lumps until well combined, and then place back onto the heat. Keep stirring to ensure the mixture stays smooth – you may need to add a few more tablespoons of water if the mixture is too dry.
Cover and allow to cook for about 30 minutes – adjust the heat so that it steams but doesn’t spatter, and stir occasionally.
Remove from heat and add pepper, butter, and cheese. Stir to melt and combine. Pour into a lined 9×13 dish and allow to cool in the fridge – give it at least 30 minutes in the fridge.
Preheat broiler in the oven. Once set, preheat the broiler in oven. Remove the polenta from the dish and slice into individual portions – I got 16. Place onto a baking dish and sprinkle feta over the top. Place under the broiler just until heated through and starting to brown on top.
Serve with a sauce just use it to lap up meat sauce/juices.
Source: Corlea Smit – As usual, my adaptation
