Italian polenta from Cooking Class Cookbook (page 122) by Australian Women's Weekly

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on October 04, 2022

    Such a retro recipe - this is the recipe I used the first time I cooked polenta, almost a million years ago now. I made it so often then. On this wintery windy and wet night I decided to make a large pot of thick polenta and turned to this recipe again. Half of the polenta was used as a base for a lentil ragu and parmesan cheese. The remainder was set, cut and fried. Both delicious! NOTE the book recipe in my edition only has the fried method, but the online recipe allows for either way - as a base or as fried rectangles.

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