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Angela's Easy-as Polenta

This recipe is very easy and it doesn't require much effort on your part. All you need is a sturdy whisk or wooden spoon and a heavy-based pot or casserole with a lid, which retains heat throughout. I am lucky enough to have the choice of a Staub or Le Creuset cast-iron casserole. Both are excellent. It's also good for grilled or pan-fried crispy polenta. Once ready, pour the polenta into an oiled square or rectangular ceramic or glass dish. Smooth over with a wet knife. Cover and leave in the fridge to set overnight, though it is even better if made 2-3 days ahead. Cut into pieces, e.g. ‘fingers’, squares or triangles and grill or pan-fry until golden and crispy.


1 ½ litres water

2 Tbsp extra virgin olive oil (EVO)

1 Tbsp garlic, very finely chopped

2 tsp sea salt

250g Moretti polenta bramata (medium-ground golden)

½ cup fresh grated Parmigiano Reggiano 
25-50g Lewis Road Creamery butter
Pepper, to taste


Bring water to the boil. Add oil, garlic and salt. Rain in the polenta flour in a thin stream through your fingers, stirring constantly (Italian-style-always in the same direction) with a sturdy whisk or wooden spoon, for one minute.

Add butter and cheese. Stir through. (At this point I often add some extra flavourings e.g. finely chopped fresh herbs like rosemary, Italian parsley or thyme. Or some diced sundried tomatoes, diced grilled capsicums or diced, dried porcini mushrooms which have been steeped in hot water for 10 minutes. There are endless possibilities). Cover saucepan, turn off heat, and leave for 40 minutes. Remove lid, taste and adjust seasoning if required. Serve immediately.