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Polenta Pistaccio

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Bring the salted water to the boil in a large heavy-bottomed pot and add the polenta in a stream, vigorously mixing with a wooden spoon until it is thick and smooth and is coming away from the sides of the pot.
  • Then add 250 gm parmesan with the ground pepper and butter. Mix until well combined.
  • Spoon an even layer of the Passata in the base of a gratin (or any ovenproof) dish. Top with the polenta, carefully spread it out and sprinkle a little more Passata over. Then scatter the tasty cheese and more parmesan on top and cook in the oven for about 12-15 mins until golden and bubbling.
  • When ready, dress the lettuce with oil, balsamic and seasonings to taste.
  • Serve the polenta in the centre of the table with the salad in small bowls on the side.

Ingredients

  • 1 litre water
  • sea salt & freshly ground pepper
  • 250 gm instant polenta
  • 300 gm freshly grated parmesan
  • 2 good knobs butter
  • Passata (Italian tomato cooking sauce)
  • a good handful of grated extra tasty cheese
  • inner leaves of 2 cos lettuces, washed well
  • extra virgin olive oil
  • balsamic vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm