Creamy white polenta with fennel seeds and chilli

A heart-warming bowl of smooth creamy polenta infused with aromatic fennel seeds and spiked with chilli, this cries out to be paired with something braised or slow-cooked. It’s the ultimate Italian-style, winter comfort food. If you prefer, you can use yellow or instant polenta – just remember to adjust the cooking time accordingly.

Serves 4–6

750–900ml (3¼–4 cups) full-cream (whole) milk

250g (1½ cups) white polenta

1 Tbsp fennel seeds

½ fresh red chilli, finely chopped

¼ tsp dried chilli flakes

30g (½ cup) finely grated parmesan

25g (1½ Tbsp) unsalted butter

olive oil, for cooking

sea salt and black pepper

Pour 750ml (3¼ cups) of the milk into a medium saucepan and season. Place over medium heat on the stovetop and bring to the boil, then pour in the polenta in a steady steam and whisk until fully incorporated. Turn the heat down to low and cook slowly for about 30 minutes, stirring regularly.

While the polenta is cooking, heat a lug of olive oil in a heavy-based frying pan and slowly fry the fennel seeds, fresh chilli and chilli flakes for 2–3 minutes, just to release their natural oils.

When the polenta is nearly ready, whisk in the cheese and butter, along with the fennel and chilli oil. Check the seasoning and adjust as necessary. If the polenta seems too thick, whisk in the rest of the milk. Serve immediately.