serves 4-6

01 Ingredients

  • 250g polenta 

  • 1.25L water

  • 25g butter cut into cubes optional

  • Salt

02 Preparation

  1. Bring the water to the boil in a heavy bottom pot

  2. Slowly add the polenta to the water, stirring with a wooden spoon or a balloon whisk, while the polenta thickens

  3. Reduce heat to simmer

  4. Continue stirring and cooking for around 40-45 minutes, or until the polenta is cooked and coming away from the sides

  5. Remove from the heat and add the butter and salt to taste

03 Plating

Serve the polenta immediately. Alternatively, pour the polenta into a greased dish approx 25cm x 35cm x 7cm deep. Cover with parchment paper pressing it onto the polenta to avoid it forming a skin, and cover with foil or wrap. Refrigerate overnight.

Remove the covering, gently loosen the edges with a spatula, and turn the polenta onto a board. With a very sharp knife, cut into squares or soldiers. Fry in a nonstick pan with a bit of olive oil until browned and crispy outside. Or put slices of roquefort, or other deep flavoured cheese on top of the squares/soldiers and place under the grill till the cheese has melted

Cook’s Notes

In the region of Piedmont, where Nonno & Nonna Bozzone were from, polenta was the traditional accompaniment served with stews