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Two-cheese polenta

20 minutes

Two-cheese polenta

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

4 cups chicken or vegetable stock
100 g polenta
3 T butter
1 cup milk
70 g pecorino, grated
100 g mozzarella, grated
salt, to taste

Method

1. Heat the stock in a saucepan. Whisk in the polenta and simmer for 15 minutes, stirring often. Be careful, it splatters as it thickens.

2. Stir in the remaining ingredients and season to taste.

Find more Italian recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistants: Claire-Ellen Van Rooyen and Tahila Pillay

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Pot bread

DIY LemonGold® Creams

Cheesy brinjal bake

Steamed bread grilled cheese with slow-cooked oxtail

Samoosa toastie

Monte Cristo

Creamy bacon mac and cheese

The OG lasagne

Pulled lamb lasagne

Cabbage-and-ham mac ‘n cheese

Broccoli-and-cheese toastie

Beef-and-kale lasagne

Caprese salad wreath

Two-cheese polenta

Two-cheese polenta

Ingredients

Method