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Demonstrated at the 2011 Melbourne Food and Wine Festival.
Place the water, milk and salt in to a saucepan and place over a high heat, bring to the boil.
Stir while pouring in the polenta, then reduce to a medium heat and cook for 5 minutes,.
Allow the polenta to thicken, then stir in the verjuice and olive oil and cook or a further 4 minutes.
Adjust the seasoning and serve warm.
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