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Polenta is a much underrated and underused ingredient. It makes a wonderful accompaniment to the kid cooked in milk, or any of slow cooked goat recipes.

Serves 4

Ingredients
  • 900ml water
  • Salt and freshly ground pepper
  • 150gr coarse polenta
  • 30g grated Parmesan
  • 30g diced butter
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Method
  1. Pour the water into a saucepan, add a little salt and bring to a simmer.
  2. Pour the polenta into the simmering liquid in a thin stream, whisking all the time. Once thickened use a wooden spoon and cook, stirring often for about 40 minutes over a low heat.
  3. Remove from the heat. Stir in the Parmesan and butter and check the seasoning, and serve

If you have leftover polenta here are two fantastic ways to use it up.

Fried Polenta

  1. Refrigerate leftover polenta for at least 2 hours; it will keep for a few days.
  2. Remove the polenta and slice into pieces.
  3. Heat a small amount of olive oil in a non-stick frying over medium-high heat.
  4. Add polenta slices and cook until golden brown and crispy on both sides.

Baked Polenta;

  1. Refrigerate leftover polenta for at least 2 hours; it will keep for a few days.
  2. Preheat oven to 190C.
  3. Remove the polenta and slice into pieces. Place on a lightly oiled baking sheet and dap with a few knobs of butter
  4. Bake for 20 minutes until lightly browned and crispy.
James Whetlor

Author James Whetlor

Owner and head butcher at Cabrito. More info needed here from James

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