Polenta con peperoni

Heat a non-stick frying pan over medium heat. Cook the pepperoni, stirring, for 5 minutes or until crisp.

Place the stock and water in a saucepan over medium-high heat. Bring to a simmer. Gradually add the polenta in a thin, steady stream, whisking constantly with a balloon whisk until combined. Reduce heat to low. Cook, stirring constantly, for 25 minutes or until the mixture thickens and polenta is soft.

Add the parmesan, butter and two-thirds of the pepperoni to the polenta. Stir to combine. Transfer to a bowl. Top with remaining pepperoni. Serve with spezzatino di manzo and spinaci alla romana.