Cheesy Polenta

We will be visiting Italy in September which is a long time to wait. But in the meantime I can bring Italy into my home by making cheesy polenta.

Sous Vide Chicken With Cheesy Polenta
Head straight on to the Recipe For Cheesy Polenta ♥

For years Dave and I have had a Vodafone UK sim card. When we were in Venice we had to put the cellphone outside on the window sill to get signal. We tether our devices to the phone and have instant access to data. This started off fairly pricey but still cheaper than had we used our South African data. Data costs here are expensive, but overseas when roaming they are prohibitive. We also use the phone to make calls. We usually travel in April over my dad’s birthday and in September over Nico’s. These calls amount to nothing in terms of cost, and again a much cheaper option than using our local sim. It is also vital to have access to a phone for emergency calls, or when you need a lock keeper to come and assist you.

Today’s inspiration ♥ Recipe For Cheesy Polenta ♥ can be found on Lavender and Lime Click To Tweet

In February we were in England and I added a generous amount of data onto the phone which we barely used. Most places we were at had free WiFi and the only time we needed the phone was when Dave had to WhatsApp call a customer back home. On the road from Newcastle-upon-Tyne to London my daughter-in-law sent me a message. In order to access it I had to tether our UK phone to my South African phone. And it was then that I discovered that Vodafone no longer do tethering on their pay as you go deals. This is the main purpose of us having an international number as we cannot rely on WiFi down the canals. I am now in the process of having to find another service provider in the UK while I am at home for our trip to Italy in September.

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Print Recipe
5 from 2 votes

Cheesy Polenta

Make extra of this cheesy polenta to turn into crispy chips
Recipe Category: Side Dish
All Rights Reserved: an original recipe from Lavender and Lime


  • 400 mls water
  • 5 mls salt
  • 85 g quick cook polenta
  • 10 mls mushroom powder
  • 20 g butter
  • 25 g Parmesan cheese, grated


  • Place the water and the salt into a sauce pan and bring to the boil over a medium temperature
  • Stir in the polenta with a wooden spoon and continue stirring for 3 minutes
  • Add the mushroom powder and butter and whisk until the butter has melted
  • Whisk in the Parmesan and serve straight away

It is a public holiday today in South Africa. We are commemorating our first democratic elections in 1994. 

Inspiration published on Lavender and Lime April 27:

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