Pecorino polenta slices

Serves 6-8

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Ingredients
2 litres/3 pints 10½fl oz chicken stock (vegetarians can substitute with vegetable stock)
1kg/2lb 3oz polenta (not quick-cook)
1 bunch parsley, chopped
1 bunch oregano, chopped
125g/4½oz butter
salt, to taste
250g/9oz pecorino cheese, grated
large handful wholemeal breadcrumbs
1 bunch sage, leaves only, brushed with olive oil
Method
1. Bring the chicken or vegetable stock to a boil in a large pan, before turning the heat down to low.
2. Pour in a steady stream of polenta, whisking until the polenta resembles a thick porridge.
3. Keep stirring the polenta with a wooden spoon to keep it smooth.
4. Stir in the chopped parsley and oregano. Add the butter and salt to taste. Don’t allow it to catch on the bottom or it will scorch.
5. Continue to simmer gently for 25 minutes, stirring often.
6. After 25 minutes, add half of the grated pecorino.
7. Preheat the oven to 180C/350F/Gas 4.
8. Pour the polenta into a baking tray and leave to set. Crumble the breadcrumbs and the remaining grated pecorino on top.
9. Transfer to the preheated oven and bake until the top is crunchy and golden. Scatter a few sage leaves brushed with olive oil over the top and place back in the oven.
10. When the sage leaves become crisp (after a few minutes), remove from the oven.
11. Cut into slices and serve.

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