Polenta can be served with roast meats, roast vegetables, or sautéed mushrooms. This rich, smoky polenta is decadent, especially with a drizzle of Truffle EVOO.

Ingredients

4-5 cups low-salt chicken stock

3/4 cup polenta (cornmeal)

1-2 tbsp Pukara Estate Pepper and Olive Smoked Salt Flakes

2 tbsp grated parmesan cheese

1 tbsp butter

Method

Bring the chicken stock to a boil over medium heat in a large saucepan. Gradually add the polenta in a thin, steady stream, stirring constantly until incorporated.

Cook, stirring constantly with a wooden spoon, for 20 minutes or until the mixture thickens and the polenta is soft. Add the Smoked Salt to taste and remove from heat. Stir in the butter and parmesan until well combined.

Serve with sausages, stew, or as a replacement for mashed potato.