Polenta Batons

Polenta Batons

We're celebrating what would have been the La Fiera Festival Myrtleford, here's a special treat just for you!

If you haven’t been to La Fiera Festival Myrtleford, it’s a celebration of the Italian heritage of the region, with an abundance of Italian food, wine and entertainment that draws many visitors to the area each year. Gapsted Wines always celebrates with a special Taste of Italy menu and since you can’t come to us, we’re sharing it with you so you can enjoy your own little La Fiera at home!

Our Cellar Door and Restaurant Manager Anissa Griffiths has been busy again with Italian recipes inspired by her Nonna.

Polenta Batons
 
Perfect with antipasto. Shown here with salami, prosciutto, cheese & pickled vegetables.

Ingredients:
1.5 litres cold water
1 teaspoon salt
200g polenta
50g butter
60g grated Grana Padano
Dash of olive oil

Method:
Bring the water to the boil in a medium saucepan with the salt.
Once boiling, gently pour in the polenta in a thin, steady stream, whisking continuously with the other hand to prevent lumps from forming. Lower the heat & cook the polenta for about 25 minutes, stirring often.
Stir in the butter & the grated cheese.
Line a baking tray with baking paper. Pour polenta into tray, smooth the surface. Allow to cool completely.
Cut into batons, once cold.
Heat a frypan & add a dash of olive oil. Fry batons a few at a time until golden. Serve warm.

Enjoy with a glass of High Country Prosecco, or it’s just as delicious with our Tobacco Road Sangiovese Barbera or Limited Release Fiano.

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