4284 Polenta

Method

Rain 250 g (9 oz) coarsely ground maize into 1 litre ( pt or U.S. cups) boiling water containing 15 g (½ oz) salt, stir with a wooden spoon, allow to cook for 25 minutes then mix in 60 g (2 oz) butter and 75 g oz) grated Parmesan.

If the Polenta is to be used as a garnish or a vegetable, spread it on a moistened tray and allow it to become cold then cut out into round or diamond shapes.

Shallow fry them in butter to colour on both sides, arrange in a dish and sprinkle with grated cheese and brown butter.

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