Polenta with tanni
Instructions
Sauce: Cook the raw tanni (Special turnip broccoli) in a pan with oil, garlic, salt and very little water.
If you wish you can add a bit of hot pepper.
Polenta: bring to boil water in a pot, add salt and when it is about to boil, pour with rain little by little yellow flour so that it doesn't form lumps; Let simmer, stirring fierce with the stick.
Polenta is cooked when it is detached from the walls of the pot.
You pour then in small wooden scife and seasoned with raw and cooked with tanni a wee bit more oil than necessary.
Ingredients and dosing for 4 persons
- For the polenta:
- 500 g of cornstarch
- 150 cl of water
- Coarse salt
- For the sauce:
- Tanni (broccoli to turnip)
- Olive oil
- Garlic
- Salt
- 1 toe of chilli (optional)