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Ostrich potjie with creamy polenta and brown bay leaf butter

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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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Ingredients

Method