Recipe: Polenta con peperoni (Polenta with pepperoni)
How to Make:
- Heat a non-stick frying pan over medium heat. Cook the pepperoni, stirring, for 5 minutes or until crisp.
- Place the stock and water in a saucepan over medium-high heat. Bring to a simmer. Gradually add the polenta in a thin, steady stream, whisking constantly with a balloon whisk until combined. Reduce heat to low. Cook, stirring constantly, for 25 minutes or until the mixture thickens and polenta is soft.
- Add the parmesan, butter and two-thirds of the pepperoni to the polenta. Stir to combine. Transfer to a bowl. Top with remaining pepperoni. Serve with spezzatino di manzo and spinaci alla romana.
Time for preparing:
35 min.
Servings:
6
Ingredients:
- 150g pepperoni, cut into 1cm pieces
- 625ml (2 1/2 cups) Massel chicken style liquid stock
- 500ml (2 cups) water
- 170g (1 cup) polenta (cornmeal)
- 40g (1/2 cup) finely grated parmesan
- 20g butter, chopped "
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