350 g/12 oz coarse polenta flour 50 g/2 oz butter, plus extra for greasing
40 g/1 1⁄2 oz Parmesan cheese, freshly grated salt and pepper


1.Make a fairly soft polenta.
2.When it is ready, pour it on to a work·surface or tray, spread out to a layer 1 cm/1⁄2 inch thick and leave to cool and set.
3.When it is cold, stamp out rounds using a wet glass or a biscuit cutter. Preheat the oven to 180°C/350°F/Gas Mark 4. Grease awide baking sheet with butter and arrange the polenta rounds on it in concentric circles.
4.Top with another layer of polenta rounds, omitting the outer circle, and continue in the same way until a pyramid is formed.
5.Sprinkle with the Parmesan, season with pepper and dot with the butter. Bake for about .20 minutes until golden brown.

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