Ingredients · Finely grated zest of 1 lemon · 1 clove garlic, crushed · 1/4 cup finely chopped flat leaf parsley.
- Roast for about 30 minutes or until cooked through. Sprinkle in polenta and cook, stirring, for about 5-8 minutes or until polenta is very soft. Stir in vincotto and vinegar. Stir in stock and thyme. Remove and set aside. Add backbones, wing tips and trimmings.