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Polenta Basics


Gucci Pap!

Polenta, or Gucci pap as a client calls it, is the Italian equivalent of South African pap. The maize used is yellow in colour, mostly eaten as a starch to accompany meals. It comes in 2 varieties, Instantanea/Precotta which is the instant variety and a second type which is slow cooked. Traditionally polenta is just cooked with salted water and served as a simple side dish, softer in consistency than pap, more like mash potatoes.

How I make it.

– 250gms polenta Instantanea
– 400ml water
– 200ml milk (cream on special occasions)
– 1,5 tsp salt
– 2tbsp salted butter
– 1/4 cup E. V Olive oil
– 1/2 clove garlic grated
– 100gms grated Parmesan
– freshly ground salt

Follow the packets cooking instructions for time and volume of water to use (I use less because I prefer it slightly thicker). But divide the volume of water into milk and water and add the butter at the early stages. Once you have added all the polenta and befit it starts cooking add the finely grated garlic. Once it’s cooked to pack instructions, take it off the heat and stir in the olive oil, Parmesan and another knob of butter. Check seasoning and serve topped with a little more grated Parmesan and a drizzle of great olive oil.

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