This parmesan polenta is a traditional Italian recipe that my nonna Angela used to make and the first recipe that I made when I started cooking at the age of 12. It is quick and simple to prepare and it tastes like heaven! You can have it for breakfast or late dinner. Here is the recipe:
- Oil, for greasing
- 200 grams/7 oz. fine polenta
- 200 grams/7 oz. flour
- 4 teaspoons baking powder
- 2 teaspoons celery salt
- 85 grams/3 oz. grated Parmesan cheese
- 2 eggs, beaten
- 400 ml/14 fl oz. milk
- 55 grams/2 oz. butter, melted
- 1 bunch spring onions, chopped pepper
- Preheat the oven to 190°C/375°F/Gas Mark 5. Grease a 23 cm/9-inch square baking tin.
- Sift the polenta, flour, baking powder, celery salt and a pinch of pepper into a bowl and stir in 55 grams/2 oz. of the cheese.
- Beat together the eggs, milk, and melted butter.
- Add the egg mixture to the dry ingredients and stir well to mix evenly.
- Stir in the chopped spring onions and spread the mixture evenly into the prepared tin.
- Sprinkle the remaining cheese over the mixture. Bake in the preheated oven for 30-35 minutes, or until firm and golden.
- Before serving, garnish with some dried tomatoes or herbs (if desired), then cut into squares and serve warm.