Ingredients 
130g polenta * 
1 litre of chicken stock * 
75g manchego cheese, grated 

Method 
Put the stock into a large saucepan and bring to the boil.  Reduce the heat to medium, take a whisk and start Into a saucepan add the chicken stock and slowly sprinkle in your polenta, stirring with a whisk the whole time for the first couple of mins until it combines.  Polenta is gorgeous but does take a fair amount of stirring.  Every few mins just give a little stir to stop it sticking.   

After 30 minutes put your corn and limes under the grill to brown, turning every few mins.  Meanwhile test and see how soft your polenta is, if it still feels like individual grains cook for a few more mins and test again.  If your polenta is too thick, just add initially 50ml of boiling water and stir in.  I like my polenta to be soft like mash.  When you are happy with the polenta add your manchego and stir.