Creamy Polenta with Parmesan

This dish is GREAT as a side dish, or as a replacement for mashed potato.

As a young person who suffers from Rheumatoid Arthritis, the nightshade family of foods (including potato) can really cause my body pain at times. This dish has been a great replacement.

Creamy Polenta with Parmesan:

Ingredients:

1 tsp salt
2 cloves garlic, crushed
1 cup instant polenta
1/2 cup cream
40g butter, chopped
1.3 cup grated fresh Parmesan cheese
1/4 tsp paprika, and extra to garnish
Parmesan shavings to garnish

Method:

1. Bring 3.5cups of water to the boil in a large, heavy-based saucepan. Add the salt and crushed garlic. Stir in the poleta with a wooden spoon, breaking up any lumps. Book over medium heat for 4-5 minutes, or until smooth, stirring often.

2. Add half the cream and cook for 2-3 minutes, or until the polenta is thick and comes away from the pan. Stir in the butter. Remove from the heat and stir in the Paremesan, paprika and the remaining cream. Transfer to a warm serving bowl and sprinkle with paprika. Garnish with Parmesan shavings and serve at once.

NOTE: Polenta must be served hot to keep its creamy, light consistency.


Serves: 6 (you can halve it easily)

Rating: 4 stars