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No Stir Traditional Polenta

serves 6

1 ½ litres water
2 Tbsp extra virgin olive oil (EVO)
1 Tbsp garlic, very finely chopped
2 tsp sea salt
250g Moretti polenta bramata
½ cup fresh grated Parmigiano Reggiano
25-50g Lewis Road Creamery butter

Bring water to the boil, add oil, garlic and salt. Rain in the polenta flour, stirring constantly for one minute. Add butter and cheese. Cover saucepan, turn off heat and allow to steam for 40 minutes.

This recipe is particularly good for grilled/crispy polenta. It gives you a lovely crisp skin if made 2 -3 days ahead.

Sabato


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