2 cups liquid chicken stock or vegetable stock
2 cups milk
1 cup instant polenta
40 g butter
Sea-salt flakes and white pepper, to season
- Pour stock and milk into a large deep saucepan. Put over a high heat and bring to the boil. Slowly add polenta in a steady stream.
- Reduce heat to low and stir polenta for 2 minutes or until thick and grains are soft. Add butter and stir until melted. Season, then serve.