Polenta

Ingredients:

• ½ l. chicken stock
• Salt
• White pepper
• 150 g of polenta
• 75g. butter
• Olive oil

Preparation:

1. Fit the blade guard.
2. Heat the chicken stock, seasoned with salt and white pepper, on speed 0, 100 degrees, 8 minutes.
3. Add the polenta.
4. Cook on speed 1, 100 degrees, 17 minutes. Do this without the simmering tray and with the steamer basket on so that it doesn’t splatter.
5. Line a tray with cling film.
6. Add the butter to the polenta. Cook on speed 1, 100 degrees, 1 minute. Pour the polenta into the mould.
7. Leave to cool.
8. Cut into 1 cm thick pieces and brown in a frying pan very lightly with olive oil.

Tips…

• Add some grated cheese, chopped olives or sun-dried tomatoes to the polenta – along with the butter – to give it a touch of flavour.
• If using express polenta: heat the chicken stock, seasoned with salt and white pepper, on speed 0, 100 degrees, 8 minutes.
  Stir at speed 1, 3 minutes without heat so that the mass hydrates.
  Proceed in the same way once the polenta is hydrated.