December 28, 2015


Cornmeal (polenta) - 225 gms
Grated Parmesan - 50 gms
Paprika - 1/2 tsp
Butter - 50 gms


  • Put 300 ml of cold salted water in a bowl and stir in the cornmeal.
  • Bring 900 ml of water to the boil in a saucepan.
  • Stir in the cornmeal and cook for about 10 minutes, stirring frequently.
  • Pour the mixture into a loaf tin and set aside to cool.
  • When it is cool put it in the refrigerator for 2 hours or until well chilled and firm.
  • Turn the polenta out and cut into fairly thick slices.
  • Arrange the slices, overlapping, in a buttered, shallow fireproof dish.
  • Sprinkle the cheese and paprika over the top.
  • Dot with the butter and grill until browned.

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