Jugged Hare with Soft Polenta and Parmesan

Preparation info
    • Difficulty


Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

  • About

The best polenta for this is Bramata, which we use in the restaurants and can be found in all good Italian delis. Just follow the packet instructions, but use half milk and half water for the liquid and cook for at least an hour (the longer you cook it the more the flavour develops), then add freshly grated Parmesan and good olive oil to taste.