Polenta from River Cafe 30 (page 160) by Ruth Rogers and Rose Gray and Sian Wyn Owen and Joseph Trivelli
- Parmesan cheese
- butter
- coarse polenta
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Red mullet with capers and clams
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.