This creamy polenta is an excellent gluten-free accompaniment for saucy meat or roasted vegetables.
INGREDIENTS
5¼ cups milk
3 cloves garlic, crushed
2 teaspoons sea salt
2/3 cups instant polenta
generous grating parmesan
METHOD
Put the milk, garlic and salt in a large saucepan and bring to just below the boil.
Rain in the polenta, whisking constantly, until thick and smooth, about 3 minutes.
Stir in the parmesan.
Here are some ideas for what to serve this with...
Slow-braised Shoulder of Lamb with Oregano and Lemon Salsa
Sam Neill’s Honey-Roasted Duck Legs with Apricots
Chipotle and Beer-braised Beef Cheeks
Braised Chicken with Star Anise, Ginger and Chilli
Roast Pumpkin with Mixed Olives, Chilli and Caper Agrodolce
Spiced Red Wine-braised Duck Legs
Sticky Garlic and Chilli Eggplant
Venison Steaks with Whiskey and Mustard Pan Sauce
Slow-cooked Italian Beef Cheek Ragù
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.