Serves 6

Ingredients:

5 cups/1.13 liters vegetable stock or chicken stock
2 cups/475 ml heavy whipping cream
2 cups/475 ml whole milk
1 1/2 cups/260 g polenta (coarse cornmeal)
1 cup/110 g freshly grated Parmesan cheese
4 tablespoons/60 g unsalted butter
3 tablespoons/about 5 g chopped fresh chives
Salt and freshly ground black pepper, to taste.

Method:

Combine the stock, cream and milk in a heavy based large saucepan. Bring to a simmer over high heat. Slowly whisk the polenta into the hot cream mixture.

Whisk the polenta over medium heat until it comes to a simmer. Reduce the heat to a medium to low and simmer gently, stirring often, for about 45 minutes or until the polenta is thick and creamy and no longer has a starchy taste.

Remove the polenta from the heat. Stir in the Parmesan cheese, butter and chives. Season to taste with salt and pepper.