Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • 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


  • 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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