for 2 person

Polenta

5 dl	water
½ tsp	salt
125 g	medium-fine polenta (4 min.)
1 tbsp	butter

Pesto

50 g	Fine Food Nocciola Piemonte IGP, coarsely chopped
½	garlic clove, finely chopped
20 g	grated Parmesan
2 tbsp	olive oil
	salt to taste
a little	pepper

oil for frying

Sugo

280 g	Fine Food Sugo di Luganiga Ticinese
2	thyme sprigs

How it's done

Polenta

Bring the water to the boil, season with salt. Stir in the polenta, reduce the heat, simmer over a low heat for approx. 4 mins., stirring constantly to form a thick paste. Stir in the butter and set aside.

Pesto

Mix the hazelnuts and all ingredients up to and including the oil and stir into the cooked polenta, season. Transfer the polenta to the prepared tin, leave to cool.

Turn the polenta out onto a chopping board, cut into pieces (approx. 4 x 8 cm) and halve diagonally. Heat the oil in a non-stick frying pan. Fry the polenta in batches for approx. 3 mins. on each side until crispy.

Sugo

Heat the sugo in a pan over a medium heat, stirring, and serve with the polenta pieces and thyme.

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