This is a fantastic quick recipe, and I just made the best yet. I got the recipe called ‘The Quick After-Work Vegetarian Cookbook’ – last recipe in the book. I have adapted it to make it easier.
- 225g polenta (fine, quick-cook)
- 1.2 L water
- 150g soft blue cheese (the original recipe says 50g Gorgonzola and 75g Taleggio, or Fontina, or brie)
- 50g butter
- Salt and pepper
- Bring the water to a boil, and then pour in the polenta in a thin stream, to avoid it clumping when it hits the water. Keep stirring the water around so the polenta mixes in with the water evenly. Keep stirring and cooking, and in a few minutes the mixture turns into a thick porridge.
- Add the diced cheese, and as soon as it has melted, add the butter, salt and pepper. Stir it all together.
This is good with a savoury lentil stew, or with a fennel salad. If you let it get cold, it can be sliced, and then grilled the next day.