Creamy Polenta


  • 1 cup polenta or yellow cornmeal
  • 3 cups milk
  • 2 fresh thyme sprigs
  • 2 cloves fresh garlic, peeled and smashed
  • 1 tbsp unsalted butter
  • 1 1/2 tbsp freshly grated Parmigiano-Reggiano
  • Salt & pepper (to taste)


In a large pot add milk with thyme and garlic. Bring to a simmer ,then shut off the heat to let the milk steep. Let it steep for at least 30 minutes.

Once steeped, strain the milk mixture and discard the thyme and garlic. Bring the milk back up to a simmer and gradually pour in the cornmeal in a slow, steady stream, whisking constantly. Once the milk is completely absorbed, lower the heat and set a timer for 20 minutes.

Continue cooking, whisking often, until the timer goes off, add chicken stock if the mixture is too thick (it should be like creamy mashed potatoes). Once the timer goes off, the polenta should be thick and smooth. Finish with butter, grated Parmigiano and salt and pepper.


About the Show

Africa on a Plate

Chef Lentswe Bhengu is on a culinary journey through Africa to find the perfect ingredients for great cuisine – the food and culture of Africa, inspired by people he encounters along the way. And then back in the kitchen he combines these elements into his own recipes, showing us how to do it, his way. On the way to each location Lentswe introduces a new dish that he’s about to try. Helping him out are a lineup of characters – from the country’s top chefs to its street food vendors; from its coastal fisherman to expert tour guides and even the average man on the street. Each episode gives viewers a new recipe and an appreciation for the people, culture and food that they would never have been aware of if not for Lentswe dishing out Africa on a Plate.

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