Recipe

INGREDIENTS:

Serves 6

•  6 Cups water
  
• 1 ¾ cups Providore’s Polenta with Porcini Mushrooms
• 3 tbs butter
• 1 ½ teaspoons salt
• 50g Parmesan Cheese, grated
• Cracked black pepper

METHOD:

Bring the water to boil in a large saucepan and add salt. Slowly stream in the polenta, whisking continuously. Reduce the heat to low and cook until the mixture thickens for 5-10 minutes. Stir in the butter and parmesan, adjust seasonings with salt and pepper and serve.

Polenta can be laid out into a baking paper lined tray, smoothed over and refrigerated overnight. Turn out onto a cutting board and cut into wedges and grill on a bbq for an easy side dish.

Polenta can also be crumbed with leftover ground polenta and served with our tomato capsicum relish for a simple tapas dish.

Enjoy with Osso Bucco, lamb shanks or a delicious Caponata