Crisp polenta, baby artichokes, peas and aioli from Australian Gourmet Traveller Italian Cookbook (Special Issue): Our Best-Ever Collection (page 19)

  • lemons
  • baby artichokes
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  • EYB Comments

    Prepare polenta 3-4 hours ahead and refrigerate until firm enough to cut.

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

  • Eat Your Books

    Prepare polenta 3-4 hours ahead and refrigerate until firm enough to cut.

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