Broth Based Polenta

I just love Polenta with juicy fresh corn and stacks of parmesan. Such a great combination made even more divine with our Classic Chicken Broth base. Here is how to (very easily and quickly) impress with this side dish.

• 500 mls MFM Classic Chicken Broth
• 250 mls water
• 1 cup polenta
• 1 tbsp butter (plus an extra tbsp for greasing the pan)
• 1 whole corn cut off the cob
• 1 small handful parmesan

Pre heat the oven to 180 degrees.

Bring the broth and water to the boil. Then stream in the polenta whisking vigorously, keep whisking for 5 minutes. then whisk in the butter, then the corn, then half the parmesan. Keep stirring for a further 5 minutes. Then transfer to your chosen pan - well greased. I use a round 16 inch ceramic dish. Top with the reming parmesan and transfer to the oven. Bake around 30-45 minutes and until golden brown and crispy on top.