Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Parmesan Polenta with Pangrattato…
Parmesan Polenta with Pangrattato

Parmesan Polenta with Pangrattato

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

Try Parmesan Polenta with Pangrattato for a tasty alternative to potatoes, rice and pasta. In this recipe, YouTube chef Hasan Semay, AKA Big Has, adds a zesty spin to the pangrattato – crispy seasoned breadcrumbs that are a staple of southern Italian cooking. It’s a great match for the creamy polenta, but it also works with the chef’s Slow-Roasted Leg of Lamb with Puttanesca Sauce when sprinkled over just before serving. To save time, you could use 50g of ready-made croutons instead of making your own.
Share recipe


  • 100g stale bread, crusts removed and cut into 1cm cubes
  • 60ml olive oil
  • 25g flat-leaf parsley, finely chopped
  • 1 unwaxed lemon , zested
  • 240g polenta
  • 150g unsalted butter
  • 80g parmesan, finely grated


Step 1

Preheat the oven to 170°C/150°C fan/gas 3-4. Put the cubed bread into a bowl and add the olive oil – pour in enough to allow each piece to soak some up. Season and toss to combine. Spread out on a baking sheet and roast for about 15 mins, until crispy and golden; set the croutons aside to cool.

Step 2

Meanwhile, pour 1.5L boiling water into a large saucepan, add a good pinch of salt and pour in the polenta. It’ll look like there’s too much liquid, but the mixture will thicken as it cooks. Cook the polenta over a medium heat for about 30 mins, whisking constantly at first to make sure it doesn’t stick to the bottom of the pan and burn. Once the polenta has started to thicken, lower the heat and stir occasionally. You’re looking for a smooth consistency, with just a little bite from the grains for texture. Once the polenta is smooth and beautifully silky, stir in the butter and parmesan and remove from the heat.

Step 3

Crush the cooled croutons roughly with a pestle and mortar (or a rolling pin). Don’t reduce them to dust though – you want to keep some crunch and texture – then combine in a bowl with the parsley and lemon zest.

Step 4

Spoon the polenta onto a serving platter and sprinkle the pangrattato over the top.

Shop the ingredients

You might like