If you're not familiar with polenta it's fantastically versatile and so easy to turn into a family meal, not to mention it's cheap! I discovered this recipe and had it as a warm side dish but had plenty leftover so we ate it for lunch the next day. We actually preferred it cold (or room temperature) and it's since become a picnic favourite as it travels well and can be made in 5 minutes (but no one needs to know that). I've made this late at night before an impromptu picnic and it always goes down really well.
Topped with your favourite kraut or kimchi this makes a super quick, filling and tasty lunch or accompaniment to dinner. We've also found that cut into fingers it makes perfect finger food for our lil' one who's just working out how to feed himself. We're always looking for food we can make that he'll be able to eat too, so it's a winner in our house!
Equipment
Weighing scale
Medium saucepan
Grater
Wooden spoon
Shallow dish (pie dish or similar that can be transported for your picnic)
Ingredients (serves 4)
Vegetable stock x 600ml
Milk x 350ml
Butter x 60g
Polenta (quick cook) x 200g
Gruyere or mature cheddar cheese x 150g (or similar, as longs as it has a good strong flavour)
To serve
Crafty Pickle ferments, choose your favourite, they all compliment the cheesiness really well
Method
Put the stock, milk, half the butter and a good grind of pepper into a medium saucepan on a medium heat and bring to a gentle simmer.
Slowly pour in the polenta in a steady stream, whisking continuously.
Carry on whisking for 2 or 3 minutes until the polenta is thickened - the mixture should be fairly wet and loose.
Remove from the heat and stir in the cheese and remaining butter whisking all the time.
5. Pour the polenta into your dish and allow to cool a little. If using a picnic dish cover and chill until you are ready to serve.
6. Top with your favourite kraut or kimchi - we've used Reclaimed Red Kraut here - and decorate with basil or oregano leaves if you're feeling fancy.
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