Polenta

This is the soft version - the one that hasn't been fried. At the end of this recipe, I'll give you instructions on how to make friend polenta - which is super yummy topped with fried off tomatoes, onions and olives for breakfast.

I'm a firm believer in cheese making everything taste better - and in this case, it's true. Plain polenta is very boring and bland.

• 1 litre boiling water or stock
• 1 cup polenta
• butter
• cheese
• cream (optional for a looser polenta. If you want to be able to slice it up and fry it later, don't add the cream)

1. Bring water or stock up to boil.
2. Add 1 cup polenta
3. Simmer for 8-10 minutes
4. Stir in butter
5. Stir in cheese to taste
6. OPTIONAL stir in cream to make around the consistency of mashed potatoes

If you're going to be frying it up later, spread it out into a square dish or tin now. Allow to set. When it has set, slice into squares, triangles, diamonds, rectangles or circles. Gently shallow fry in butter and oil until crispy and golden brown.

If you're not frying it up, you can use it in place of mashed potatoes.

If you would like it sweeter, make it with half water, and half milk. Omit the butter and cheese, but add the milk. Serve with fruit coulis or rehydrated dried fruit.