01 Ingredients
250g polenta
1.25L water
25g butter cut into cubes optional
Salt
polenta
serves 4-6
02 Preparation
Bring the water to the boil in a heavy bottom pot
Slowly add the polenta to the water, stirring with a wooden spoon or a balloon whisk, while the polenta thickens
Reduce heat to simmer
Continue stirring and cooking for around 40-45 minutes, or until the polenta is cooked and coming away from the sides
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