A creamy and comforting polenta is a great alternative for potatoes or pasta. This recipe is particularly good for grilled polenta. Simply make it 2-3 days ahead for a crisp skin.

Serves 6

1½ litres water
1 ¼ cup La Grande Ruota traditional white or yellow polenta
1 Tbsp garlic, finely chopped
2 Tbsp Salvagno or other quality extra virgin olive oil (EVO)
2 tsp salt
½ cup fresh grated Montanari Parmigiano Reggiano
25-50g butter

Using a heavy-based 24cm pot, bring the water to the boil. Add oil, garlic and salt. 

Rain in the polenta, stirring constantly until thickened.

Add butter and cheese. Cover saucepan, turn off heat and allow to steam for 40 minutes. 

Add more boiling water if you want a creamier polenta.

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