Love polenta but hate standing and stirring it over a hot stove? This hands-free method is the answer.

Recipe: Lucy Corry  Photo and styling: Carolyn Robertson

For a creamier result, replace some of the hot stock with milk.

Serves: 6

INGREDIENTS

1½ cups polenta
7½ cups hot vegetable stock (boiling water and a stock cube is okay)
2 tablespoons butter (or olive oil)

METHOD

Heat the oven to 200°C.

Pour the polenta into a large, high-sided ovenproof dish. Slowly pour in the hot stock, whisking constantly.

Add 1 teaspoon of salt and the butter and stir again.

Transfer the dish to the oven and bake, uncovered, for 45-55 minutes until the polenta is thick. Stir well and serve.

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