Just-made polenta is gooey, rich and comforting. But if you make too much, leave it in the fridge to set, then turn the leftovers into tasty fries
Polenta is one of life’s pleasures. The instant stuff is great, but slow-cook maize meal is even better, with a much deeper flavour, though it does take at least 45 minutes’ cooking to soften sufficiently. Whichever type you use, it’s well worth making extra for later in the week. For your first meal, serve wet polenta or polenta mash, which I find more comforting even than mashed potato; it can be used in much the same way, too, as a side dish, especially with a stew.
To make wet polenta, bring 1.2 litres salted water or stock to a boil in a thick-bottomed saucepan. Pour in 110g slow-cook polenta in a steady stream, whisking as you go, and keep stirring until the polenta turns creamy.
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