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!
