1.In a large saucepan, bring milk and stock to the boil. Gradually add 2 cups polenta, stirring constantly. Reduce heat; simmer, stirring, 10 minutes or until polenta thickens. Stir in an extra milk, basil dip and parmesan until cheese melts. Serve topped with extra finely grated parmesan, if desired.
This recipe is not suitable to freeze.
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