Polenta with Parmesan, Rosemary & Thyme

Serves 4 

Ingredients 

32 oz of water
1 cup of polenta (corn meal)
sea salt
pepper
2 tbs butter
4 oz freshly grated parmesan or pecorino cheese *
1 tsp finely chopped fresh rosemary
1 tsp thyme leaves (no stems)
rosemary sprig for garnish
extra grated cheese to serve on top or at the table

Directions

To cook the polenta (corn meal), place the water in a heavy-based pot over medium-high heat. Bring the water to a slow simmer. Slowly pour the polenta into the water while whisking to combine.
Reduce the heat to low. Stir the polenta occasionally with a wooden spoon for 40-45 minutes.

Polenta is cooked when it comes away from the sides of the pot. Add the herbs about 10 minutes before it is done.  Stir salt, pepper, butter and cheese through the polenta when it is done. Pour/spoon it into a flat dish like a pie plate, or quiche dish.

Keep it warm till ready to serve. Garnish with a sprig or rosemary, fresh pepper and grated cheese.
Polenta is great as a side-dish for company. You can make it the day before, let it cool, cover and refrigerate.  Re-heat it when needed and serve in slices.

You can buy coarse grind, or regular fine grind polenta by Bob's Red Mill. I prefer the coarse grind.

Polenta can be served with steak, chicken. Italian sausages or with the Chicken Stew recipe on the blog.

* You can omit the cheese for a vegan variation. Or, sprinkle with nutritional yeast.