- 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
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.