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Two-cheese polenta

By Abigail Donnelly
4
Easy
10 minutes
20 minutes

Ingredients

  • 4 cups chicken or vegetable stock
  • 100 g polenta
  • 3 T butter
  • 1 cup milk
  • 70 g pecorino, grated
  • 100 g mozzarella, grated
  • salt, to taste

Method

1. Heat the stock in a saucepan. Whisk in the polenta and simmer for 15 minutes, stirring often. Be careful, it splatters as it thickens.

2. Stir in the remaining ingredients and season to taste.

Find more Italian recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistants: Claire-Ellen Van Rooyen and Tahila Pillay