Name: Guy Grossi: Polenta with sopressa
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 10
Ingredients: 2 litres chicken stock or water (8 cups); 500 gm fine yellow polenta; 250 gm parmesan; 20 gm butter; 30 thin slices sopressa

Guy Grossi: Polenta with sopressa

Australian Gourmet Traveller recipe for Polenta with sopressa by Guy Grossi

Serves 10

Prep

10M

Cook

25M

Total

35M

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“Make sure you stir the polenta constantly while it thickens, and keep the heat on low when finishing it off. It tends to bubble away like lava if the flame is too high. It should taste ‘cooked’. That is, it should feel delicate and almost creamy on the tongue, not gritty.”

Ingredients

2 litres chicken stock or water (8 cups)

500 gm fine yellow polenta

250 gm parmesan

20 gm butter

30 thin slices sopressa

Method

Main

1.Bring stock to the boil in a large saucepan, season to taste with salt, add polenta in a steady stream, stirring continuously, then stir until polenta starts to thicken (2-3 minutes). Reduce heat to low and stir occasionally until polenta is thick and there is no sandiness in the texture (15-20 minutes). Stir in parmesan and butter, season to taste and serve topped with sopressa.