Monday, June 11, 2007

Polenta with butter and cheese

Antonio Carluccio writes somewhere that braised cime di rapa is good with polenta. It is. For years, I didn't like polenta. Until I started making it with butter and cheese. Real polenta, that takes 45 minutes to cook, has a better consistency than instant, 1-minute polenta. Not so much better, though, that I make it very often. Til polenta for 2:

4,5 dl. boiling water
1/2 tsp. salt
1,5 dl. good quality instant polenta
1-2 tbsp. butter
1 dl. freshly grated Parmigiano or Pecorino

Wisk the polenta in the saltet, boiling water until it thickens - it takes about... a minute. Take the pot off the heat and stir in the butter and cheese.

Eaten with braised cime di rapa and a little leftover rabbit and rabbit sauce. I thought the hot cime would be too strong for the rabbit, but they were fine together. The chili actually brought out the rabbit's slight sweetness. Mediterranean summer dreams, with a glass of Rosso Piceno, right out of the fridge.


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