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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

Spinach lasagne

Pot bread

Italian fondue

The cheese and wine platter

Melon-and-goat’s cheese salad

Caprese salad wreath

Shisa nyama platter

Gourmet Christmas cheeseboard

Cheddar sablé

Burrata, blood orange and grape salad

Brioche with baked Camembert

Gourmet meat and cheese platter

Grana Padano boulangère

Carbonara risotto

Two-cheese polenta

Two-cheese polenta

Ingredients

Method