Creamy Polenta

This creamy staple goes with so many dishes and can also be enjoyed on its own.

In a medium saucepan, bring water to a boil, pour polenta slowly into boiling water, whisking constantly add garlic, chili, & ginger until all polenta is stirred in and there are no lumps (No joke some us like lumps in our polenta)
Reduce the heat to a very low and slow simmer, whisking often, until the polenta starts to thicken for about 5 min. Polenta should still be a little loose. Cover and cook for 30 min whisking every 5 to 6 min.
When the polenta is done and texture is creamy, turn off heat and add 2 tablespoons of butter, add 4 tablespoons of Parmigiano- Reggiano cheese to the mixture and stir. Taste for salt before transferring to a serving dish.
Top your polenta with remaining 1 tablespoon butter and 1 tablespoon of freshly grated Parmigiano-Reggiano cheese as well as parsley and drizzle with olive oil.

Tip- you can add flavoured olive oil to your polenta & hot pepper chilli flakes