80 g/3 oz butter 1 onion, chopped 1 litre/1 3⁄4 pints milk
250 g/9 oz coarse polenta flour 100 ml/3 1⁄2 fl oz double cream
40 g/1 1⁄2oz Parmesan cheese, freshly grated salt and pepper


1.Melt 40g/1 1⁄2 oz of the butter in a saucepan, add the onion and cook over a low heat, stirring occasionally, for 10 minutes until lightly browned.
2.Meanwhile bring the milk to just below simmering point in another pan, then remove from the heat.
3.Stir the polenta flour into the onion and cook.
4.Stirring constantly, for 2-3 minutes. Gradually stir in the warm milk and 500 ml/18 fl oz warm water.
5.Season with salt and pepper to taste and cook for 1 hour.
6.Stir in the cream, the remaining butter and the Parmesan and serve.

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