Valeria Necchio served us a delicious grilled polenta 'crostini' recipe, with set and griddled polenta taking the place of bread. Beautiful thin strips of lardo melt ever-so-slightly over the polenta for an incredibly more-ish starter. This recipe is taken from Veneto: Recipes From an Italian Country Kitchen by Valeria Necchio, published by Faber & Faber. Photography by Valeria Necchio.
Grilled polenta 'crostini' with lardo