Sunday, November 28, 2010

RECIPE: Polenta with parmigiano reggiano and olive oil

Good flavours; Simplicity; Comfort.

Make the polenta as per the packet directions.
Towards the end stir in a knob of good butter and handful or so (depends how much you make) of grated parmigiano reggiano.

Serve with some shavings of parmigiano reggiano, a bit of freshly ground black pepper and a generous drizzle of olive oil.

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