Stracotto d'Asino con Polenta | Ricetta Tradizionale Bresciana | Chef Fabrizio Albini | Saporie

In a large pot, bring 6 cups of water to a boil.

Add 1 tsp of salt to the boiling water.

Gradually whisk in 2 cups of cornmeal, stirring constantly to prevent lumps.

Reduce heat to low and cook for about 30 minutes, stirring frequently until thickened.

Remove from heat and stir in 1/4 cup of olive oil, 1/2 cup of grated Parmesan cheese, 1/4 cup of chopped basil, 1/2 tsp black pepper, and 1/2 tsp garlic powder.

Pour the polenta mixture into a greased baking dish and spread evenly.

Allow the polenta to cool and set for at least 1 hour.

Once set, preheat the oven to 400°F (200°C).

Cut the polenta into squares and place them on a baking sheet.

Bake for 20-25 minutes until golden and crispy on the edges.

Spice Level: