Olive polenta with vegetable gratin and salsa verde

Preparation info
  • Serve


    • Difficulty


Appears in

By Paul Gayler

Published 2006

  • About

Polenta is a staple of north Italian cookery and, whether served creamy soft or simply grilled, it makes a great base for many wonderful dishes. A good tip for dicing the dolcelatte is to freeze it for 1 hour before cutting.


  • 1 litre good vegetable stock
  • 300 g quick-cook polenta
  • 50


Preheat the oven to 180°C/350°F/gas mark 4. Bring the vegetable stock to the boil, pour in the polenta and keep stirring constantly. Reduce the heat and cook for