I love polenta and this recipe with the stunning addition of Stilton cheese and thyme is a winner.
Especially lovely served with a stew or braise or even a selection of honey roasted vegetables, such as parsnips, carrots, celeriac and red onion tossed with olive oil, honey, thyme, rosemary and bay leaves.
7 oz “easy cook” polenta
3 pints water or a 50/50 mixture of broth and water
1/2 tsp salt
1 tbsp olive oil
5 oz Stilton cheese, crumbled
1 tbsp fresh thyme, chopped
Bring the water to a boil in a large saucepan. Add the salt and olive oil.
Remove from the heat and slowly pour in the polenta, stirring continuously with a wooden spoon or strong whisk.
Return the saucepan to the heat and keep stirring until the polenta is thick and smooth.
The polenta is cooked when it falls away from the sides of the saucepan and is no longer granular in texture. It should be the consistency of mashed potato. Stir in the Stilton and thyme.