Polenta is a very versatile ingredient made from ground corn and a great source of carbohydrate for anyone seeking to reduce their intake of gluten or potatoes. Once you’ve got the hang of it, you’ll be wanting to eat it with everything from casseroles or bolognese, to mounds of vegetables, and as an alternatives to chunky chips. Seasoning is important, so keep tasting and adding salt as you go if you need to.

Serves 4

200g polenta
750ml water
50g unsalted butter
50g grated Old Winchester cheese (can use cheddar or parmesan)
salt

Bring the water to a simmer in a sauce pan. Add a good pinch of salt, whisk in the polenta and cook on a low heat for 20 minutes, stirring to prevent it sticking.

Remove from the heat and whisk in the butter and cheese. You can add a little more water or salt if you feel it’s too thick. It should be runny mashed potato consistency. This may vary depending on the type of polenta you use.

Check the seasoning and serve with the HAYE FARM BEEF AND ONION CASSEROLE or TRILL FARM GARDEN PEPPERS WITH BULGAR AND WALNUTS.

Any left overs can be left to firm up, sliced and fried or baked in the oven for polenta chips.