- Polenta flour 350g
- Water 1. 75l
- Ex.v.olive oil 3 tbs
- Ex.v.olive oil 1 tbs
- Garlic cloves 2
- Dried chilli 2
- Crab meat 500g
- Flat-leaf parsley 1 tbs
- Lemons 3
To make the polenta , put the polenta flour in a jug, so that it can be poured in a steady stream.
Bring the water to a boil in a thick bottomed pan and add 1 tsp salt. Lower the heat to a simmer and slowly add the polenta flour, stirring with a whisk until completely blended. It will now start to bubble volcanically. Reduce the heat to as low as possible, and cook the polenta, stirring from time to time with a wooden spoon, for about 45 minutes . Stir in 3 tbs of olive oil and season. The polenta is cooked when it falls away from the sides of the pan and has become dense and thick.
While the polenta is cooking, crush the chilli and peel and chop the garlic and chop the parsley.
Heat 1 tbs of the olive oi l in a frying pan. Add the garlic and cook until soft. Stir in the chilli and crab. Cook quickly, to heat
the crab through . Add the parsley. Season. Squeeze over the juice of 1/2 lemon . Spoon the polenta on to wa rm plates, and
serve with the crab mixture. Drizzle over olive oil, and serve with lemon.
In Venice, fish and polenta are often served together.