Method
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.
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.
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.
Serve with a drizzle of gremolata and chilli oil and garnish with baby herbs.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
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.
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.
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.
Serve with a drizzle of gremolata and chilli oil and garnish with baby herbs.
