Components
- 1/4 cup of instant polenta (tea)
- 1 cup of water (tea)
- One tablespoon of grated Parmesan cheese
- Half a tablespoon of butter
- A small dash of salt
Mode of preparation
- Set the oven to 220 °C (medium heat) and allow it to warm up.
- Place a pot of water over medium heat. Once it reaches a boil, season with salt and gradually add the polenta, stirring continuously with a whisk to prevent clumping. Continue stirring for approximately 3 minutes until the polenta thickens and begins to pull away from the bottom of the pot. Then, add the parmesan and butter, mixing thoroughly.
- Quickly spread the hot polenta onto a non-stick baking sheet measuring approximately 20 cm by 30 cm, using a silicone spatula to break it up thoroughly and savor all of the polenta.
- Using a confectioner’s (or silicone) spatula, evenly spread the polenta across the entire bottom of the baking sheet, creating a thin and consistent layer – ensuring the layer is uniform is crucial to prevent some areas from burning while others remain too soft.
- Place in the preheated oven and bake for approximately 15 minutes, or until the surface dries and begins to brown. Take it out of the oven and allow it to cool fully before breaking into pieces and serving – it becomes crispy once cooled.
Methods for storing
It can be kept for up to three days in an airtight container or bag. You may store it either as a whole tile or in broken pieces.
