1 cup of corn polenta
4 cups of chicken or vegetable stock
good pinch of saffron
Grind saffron with some salt in a mortar, add to the stock, bring to a boil. Slowly pour in the polenta while stirring continuously with a wooden spoon. Cook at low heat for about 20-30 minutes (Depending on the type of Polenta) stirring continuously. It’s done when the polenta starts to stick to the spoon and comes away from the edges of the pot. Add some grated parmesan, stir to blend and fill into a oiled cake tin or pour onto cling film and shape into a roll. Let cool.
Cut into slices with a string, which can then be fried, grilled or gratinated with some more parmesan.
Sprinkle with some fresh thyme and serve as a side with lamb etc. or as a savoury breakfast.
The above would work equally with Thom’s “real polenta made easy”- recipe