John Myers
Contents
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Ingredients
- 300 g Polenta
- 1,5 L Water
- 2 tsp Salt
- Rosemary
- 40 g Pecorino or Parmesan
- 20 g Butter
Instructions
- Bring the water to the boil, add salt and pour in the polenta. Reduce the heat a little and let the polenta simmer for about 20 minutes, stirring constantly. Caution, splash!
- When the porridge starts to form a crust on the bottom of the pot, the polenta is ready. Fold in the finely chopped rosemary. Spread on a baking sheet lined with baking paper and allow to cool.
- Cut out the diamonds (or use a cookie cutter), sprinkle with grated cheese, spread flakes of butter on top and grill in the oven for about 5 minutes. Alternatively, fry in a little butter.
- I like to make pork medallions wrapped in Parma ham.
Nutrition
Serving: 100gCalories: 35kcalCarbohydrates: 2.4gProtein: 0.4gFat: 2.7g
