“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.”
- 2 litres chicken stock or water (8 cups)
- 500 gm fine yellow polenta
- 250 gm parmesan
- 20 gm butter
- 30 thin slices sopressa
- 1Bring 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.
This recipe is from the March 2011 issue of .
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