White Polenta with Tuna and Salsa Verde
2 L water, salted
1 cup , grated
Sea salt to season
In a big pot heat the salted water. When the water is about to boil, slowly sprinkle in the polenta. Continue to stir over a low heat until you have a thick mass. Cook for about 20-30 minutes, stirring slowly.
When the polenta is cooked add most of the grated Parmigiano Reggiano and stir. Pour into a shallow baking tray and smooth the top. Allow to cool then cover and refrigerate overnight or for at least 1 hour.
Cut the polenta into triangles, drizzle with extra virgin olive oil and the rest of the grated Parmigiano.
Grill the polenta for about 10 minutes or until hot and crispy, sprinkle with a little salt.
Serve with Callipo tuna and drizzle with salsa verde.
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