Method

1

To make the gremolata, bash together in a pestle and mortar lemon zest and juice, parsley, oil and garlic with a pinch of salt and pepper.

2

Bring water to a boil with salt, oil and herbs. Whisk in polenta a little at a time and cook as per packet instructions. When ready transfer polenta onto a 3-4cm deep tray container and allow cooling and set in the fridge for a minimum of 2 hours.

3

Remove the polenta from the tray and cut into round shape pieces of 5cm in diameter Place a slice of soppressata on top of polenta, add a few shavings of Parmigiano Reggiano to cover and bake in the oven at 220°C for 6-8 minutes.

4

Serve with a drizzle of gremolata and chilli oil and garnish with baby herbs.

Prep Time15 minsCook Time10 minsYields4 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyBeginner
 

Ingredients

Polenta
 250 g white polenta
 1.50 l water
 7 g salt
 2 tbsp extra virgin olive oil
 Sprig of rosemary & sage
 120 g Puopolo Smallgoods hot soppressata
 100 g Parmigiano Reggiano, shaved
 20 ml ‘Chef Luca Ciano’ Chilli + Extra Virgin Olive Oil
Gremolata
 12 lemons, zest and juice
  bunch flat parsley, finely chopped
 ½ garlic clove, finely chopped
 Salt and pepper
 23 tbsp extra virgin olive oil

Ingredients

Polenta
 250 g white polenta
 1.50 l water
 7 g salt
 2 tbsp extra virgin olive oil
 Sprig of rosemary & sage
 120 g Puopolo Smallgoods hot soppressata
 100 g Parmigiano Reggiano, shaved
 20 ml ‘Chef Luca Ciano’ Chilli + Extra Virgin Olive Oil
Gremolata
 12 lemons, zest and juice
  bunch flat parsley, finely chopped
 ½ garlic clove, finely chopped
 Salt and pepper
 23 tbsp extra virgin olive oil

Directions

1

To make the gremolata, bash together in a pestle and mortar lemon zest and juice, parsley, oil and garlic with a pinch of salt and pepper.

2

Bring water to a boil with salt, oil and herbs. Whisk in polenta a little at a time and cook as per packet instructions. When ready transfer polenta onto a 3-4cm deep tray container and allow cooling and set in the fridge for a minimum of 2 hours.

3

Remove the polenta from the tray and cut into round shape pieces of 5cm in diameter Place a slice of soppressata on top of polenta, add a few shavings of Parmigiano Reggiano to cover and bake in the oven at 220°C for 6-8 minutes.

4

Serve with a drizzle of gremolata and chilli oil and garnish with baby herbs.

Polenta ‘bianca’ with Sopressata