Prep 5 mins
Cook 5-10 mins
"Polenta can be served a few ways, at home we love the wet version, much like a vegetable puree, not totally liquid but also very scoop-able with a spoon. Think beautiful buttery potato puree but just cornier and more Italian. If you double the recipe here, you can set some in a tray overnight to make polenta chips."
100g fine instant polenta
150g parmesan, grated
80g unsalted butter
1. Bring 1 litre of water to a rapid boil in a large saucepan over a high heat, then while whisking, rain in the polenta in a thin stream, constantly whisking to prevent lumps, until all is incorporated. As soon as it comes to a boil, reduce the heat as low as possible. Fine and instant polenta cooks very quickly, so after about 3-5 minutes it should be nice and thick and cooked.
2. Add the parmesan and butter and whisk until well incorporated; polenta should resemble a wet potato puree but will firm up further once plated and as it cools.
3. Remove the child portion, adjust the seasoning with salt if you need to, then divide between your bowls and top with your desired accompaniment.
Extracted from Big & Little: Simple Italian food for kids and grown-ups by David Lovett, $44.95, published by Elton & Featherby, biglittlebook.com.au. Photography by Alicia Taylor.