Ingredients:
Cornmeal (polenta) - 225 gms
Grated Parmesan - 50 gms
Paprika - 1/2 tsp
Salt
Butter - 50 gms
Method:
Cornmeal (polenta) - 225 gms
Grated Parmesan - 50 gms
Paprika - 1/2 tsp
Salt
Butter - 50 gms
Method:
- 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.
No comments:
Post a Comment