Cooks in: 60h
Levels: Easy
Serves: 4
List of Ingredients
- 4 OZ. of yellow corn flour for quick polenta
- extra-virgin olive oil
- salt
Method
1
Preheat the oven to between 280-320 °F.
2
Bring 3 1/4 cups water to the boil with a little salt; add flour, stir with a whisk and cook according to the instructions on the package (around ten minutes). Stir continuously.
3
Grease two sheets of parchment paper. Spread the freshly made polenta between them. Roll out thinly with a rolling pin. Place on a sheet and bake for 1 hour and 30 minutes.
4
Remove from the oven, remove the parchment paper and break up the polenta. Serve as an aperitif, accompanied by robiola cheese, grape berries and herbs, olive pate, soft butter flavored with anchovies, etc...
Recipe by Carlo Cracco