Polenta

Polenta

By
From
Nuovo Mondo
Makes
500
Photographer
Alan Benson

Ingredients

Quantity Ingredient
50g salt
500g yellow polenta
200g grated parmigiano reggiano, optional

Method

  1. Line a 40 cm × 20 cm baking tray with plastic wrap. Put the salt and 2 litres water in a saucepan and bring to the boil. Add the polenta, very slowly, whisking constantly. Reduce the heat to low and cook for around 30 minutes, or until the polenta is no longer grainy, whisking occasionally. When the polenta is cooked, whisk in the cheese, if using, and mix thoroughly. Check the seasoning and add more salt if necessary.
  2. Pour the polenta into the lined tray. You can either bake the polenta in a preheated 180°C oven and serve warm, or refrigerate until set (about 2 hours) and cut the polenta into slices to serve cold, or pan fry in a little olive oil until crisp.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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