Creamy red polenta
a traditional Ticino dish à la Mattias Roock
Ingredients - 4 persons
- 200gr red polenta
- 1L hot chicken or vegetable broth
- 80g Sbrinz (or Parmigiano)
- 50gr butter or olive oil
- Sale alle erbette (herb salt)
Preparation
Bring the broth to a boil and slowly pour in the polenta while stirring constantly.
Reduce the heat to a minimum, add the herb salt, and let it simmer gently for about 75 minutes. Stir regularly with a wooden spoon or heat-resistant spatula to prevent sticking.
Just before serving, stir in the butter and cheese. Sbrinz can be replaced with Parmesan or another cheese of your choice. Taste and adjust seasoning if needed.
If the polenta is too thick, simply add a bit more broth.
A RECIPE BY Mattias Roock
