Yabbies on Green Polenta

The Bistro, Mildura Grand Hotel, Victoria

Ingredients for
Yabbies on Green Polenta:

• 30 cooked and shelled yabbies

• 3 cups polenta (corn meal)

• 1 cup grated Parmigiano Reggiano cheese

• 1 cup finely chopped young spinach or continental
  (flat leaf) parsley

• 125 ml (1/2 cup) extra virgin oil

• Salt to taste

• Water

Chef Stefano de Pieri,
Stefano's Restaurant
of Mildura Grand Hotel.

Mildura Grand Hotel,
 Victoria, Australia

1. Shell the yabbies and set aside.
2. Bring 2 litres (8 cups) lightly salted water to boil. Add the polenta in a steady stream, stirring all the time until all the flour has been incorporated and there are no lumps.
3. Add the cheese and adjust to taste with salt. Cook for 30 minutes, and if the mixture looks like drying out, add more water.
4. Add the spinach or parsley last, just before dishing up, to keep the colour. Add more for a greener effect.
5. Spoon the polenta into bowls, and divide the yabbies between them.
6. Drizzle generously with the olive oil and serve.

We gratefully acknowledge this contribution from Stefano de Pieri and Mandy Foreman of Grand Hotel, Mildura, Victoria, Australia.

{Index of Recipes from Australia}