Also known as cornmeal, polenta can be served hard, then griddled, or creamy smooth with a consistency like semolina.
ALLERGEN ADVICE: May contain traces of WHEAT gluten
bring some milk or ater to the boil in a saucepan and slowly add some polenta until it gets thick. Stir continuously and turn down the heat to a gentle simmer. As the polenta cooks it will bubble. After around 5 minutes, remove from the heat and a knob of butter. Either serve straight away or leave it to set in the fridge, before griddling.
Store in a cool dry place