100g quick cook polenta

750ml water

100ml milk

50g butter

40g parmesan (optional) 

  • Put the water on the boil and warm through the milk.
  • Add some salt to the water.
  • Take the water off the heat, pour in the polenta - whisking as you go to avoid it getting lumpy.
  • Pour in the milk.
  • Pop the pan back onto the heat and stir constantly with a wooden spoon.
  • Stir in the butter.
  • Keep stirring until thickened.
  • Stir in the cheese until melted. 

I like my polenta quite soft, if you want a firmer consistency reduce the amount of water. 




  • Put the cooked polenta into an oiled loaf tin, leave to cool and pop into the fridge.
  • When it has hardened, turn out of the loaf tin and slice. 
  • Add around 50g of butter to a frying pan, melt and add some of the polenta slices. 
  • Fry on each side for around 10 minutes each, until the polenta is browned and crispy. 
  • Remove from the pan and dab off any excess of butter with kitchen paper.
  • Serve with a sprinkle of sea salt. 

*alternatively bake in the oven for a healthier version.