Britannia recipe Polenta

Polenta - Italy

5TH JUNE 2014

Prep time: 5 minutes
Cook time: 20 minutes
Serves: 6

Polenta is an Italian cornmeal dish dating back to the time of the Romans. This recipe makes a creamy side dish perfect with a meat ragout; it can be a good gluten-free alternative to pasta, but also has a charm all of its own.
It can also be customised to your taste – try adding spinach for a kick of iron, top with flakes of parmesan for a special treat, or add fresh herbs to complement the flavours of your main. Alternatively, the prepared polenta can be set in a loaf tin and served in wedges.


- 1.5 litres water
- 240g/4oz polenta
- 2 teaspoons salt
- 25g butter

The Method:

  • Bring the water to a boil in a large saucepan on the largest ring of your Britannia hob, and add the salt.
  • Slowly and gradually mix in the polenta, before reducing the heat to low.
  • Keep cooking and stirring for about 15 minutes until the mixture thickens.
  • Turn off the heat, stir in the butter and any additional ingredients, and serve.