Guy Grossi: Polenta with sopressa

AT A GLANCE

  • Serves 10 people

  • 2 litres (8 cups) chicken stock or water
  • 500 gm fine yellow polenta
  • 250 gm parmesan
  • 20 gm butter
  • 30 thin slices sopressa
01   Bring stock to the boil in a large saucepan, season to taste with salt, add polenta in a steady stream, stirring continuously, then stir until polenta starts to thicken (2-3 minutes). Reduce heat to low and stir occasionally until polenta is thick and there is no sandiness in the texture (15-20 minutes). Stir in parmesan and butter, season to taste and serve topped with sopressa.
This recipe is from the March 2011 issue of Australian Gourmet Traveller.

Recipe:

GUY GROSSI, MERCHANT, MELBOURNE

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY

Drinking Suggestion:

A JUICY VALPOLICELLA OR BARDOLINO , suggested by MARK PROTHEROE

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