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Soft White Polenta with Verjuice

Soft White Polenta with Verjuice
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Demonstrated at the 2011 Melbourne Food and Wine Festival.

Serves 12

Ingredients

  • 350g instant white polenta
  • 750ml water
  • 1.25l full cream milk
  • 175ml verjuice
  • 4 tbsp extra virgin olive oil, fruity
  • ½ cup parmesan, grated
  • Sea salt and freshly ground black pepper to season
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Method

  1. Place the water, milk and salt in to a saucepan and place over a high heat, bring to the boil.
  2. Stir while pouring in the polenta, then reduce to a medium heat and cook for 5 minutes,.
  3. Allow the polenta to thicken, then stir in the verjuice and olive oil and cook or a further 4 minutes.
  4. Adjust the seasoning and serve warm.
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