Publications
Prep Time: 4
Servings: 8
Cooking Time: 30
Ingredients
- 1.00l - water
- 1.00Litres - milk
- 10.00ml - salt
- 500.00g - polenta
- 30.00ml - butter
- 5.00ml - freshly ground black pepper, to taste
- 100.00g - pecorino or Parmesan cheese, grated
- 60.00ml - olive oil
Method
Starch
1. Heat the water and the milk
in a saucepan and add about
10ml salt. Add the polenta
as soon as the milk mixture
comes to the boil and beat
with a whisk until the texture
is smooth. Reduce the heat
and stir it for about 20 minutes
using a wooden spoon, until
thick and cooked through (it
will start coming away from
the sides of the saucepan
once cooked).
2. Stir in the butter, black pepper and cheese and turn the polenta out into a wet roasting tin. Spread out an even layer of polenta using a wooden spoon and leave it to stand until set and cool.
3. Cut the polenta into slices, slabs, fingers or wedges. Place it on a greased baking sheet, sprinkle extra Parmesan cheese on top, if you prefer, and place it under a hot grill until heated through. You can also grill the polenta over the coals or in a hot griddle pan ? just grease it very well with oil so that the polenta does not stick to the pan or the braai grid.
