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2 l water
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500 g (instant) polenta
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200 g Butter
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salt and pepper
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120 g grated Grana Padano or parmesan
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1/4 cup olive oil
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sauce from roasted lamb shanks
Serves 14.
- Bring a large pot with the 2L water to a boil.
- Add the salt & pepper & butter to the water to melt.
- When the water starts boiling, pour the polenta into the pot, whisking the whole time to ensure no lumps form.
- It will stiffen quite quickly, just keep stirring for 1 minute (for instant & 5 minutes for other brands).
- Add the grated cheese to the polenta and stir it in with a wooden spoon and season again with salt & pepper.
- Scoop the polenta into an olive oil-coated small pan and smooth the top with a spoon.
- Refrigerate it for 15 minutes (or longer) to set.
- Turn the polenta out onto a wooden board.
- Slice into serving-size squares and pack onto a serving dish.
- Drizzle the pan juices from the shanks on top of the polenta cakes.
- Keep heated until served.