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It’s not too hot yet for some polenta!

13 Apr

Ingredients

  • 1 lb cornmeal
  • 1 handful all-purpose flour
  • extra virgin olive oil
  • water
  • milk
  • desalted anchovie
  • Fontina cheese
  • butter
  • grated Parmigiano Reggiano cheese
  • canned tomato
  • garlic
  • sage
  • rosemary
  • black pepper

Preparation

Prepare the polenta with the maize flour, the white flour, 3 spoonfuls of extra virgin olive oil and the salt, bringing to the boil in half water and half milk.

Cook for at least 40 minutes until it is nicely firm. Butter an oven-dish about 2.5 inches high. Cover the bottom with a layer of polenta around 0.4 inch high and sprinkle with small pieces of anchovies, desalinated, washed and boned, and some thin slivers of Fontina. Add some flakes of butter and a dusting of grated Parmesan cheese.

Make another layer of polenta, and again dress with anchovies, slivers of Fontina, butter and grated Parmesan. Finish off the oven-dish by pouring on some peeled tomatoes drained of their juice, without seeds, and cut into pieces, with a bit of garlic, chopped sage and rosemary.

Dribble with extra virgin olive oil, a little more grated Parmesan and a pinch of black pepper. Put the oven-dish into a hot oven (475°) for quarter of an hour until the surface is nicely browned.

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1 Comment

Posted by on April 13, 2015 in Uncategorized

 

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One response to “It’s not too hot yet for some polenta!

  1. Gattina

    April 13, 2015 at 3:48 pm

    Polenta is one of the favourite plates of Mr. G ! It’s a speciality of his region Alto Adige (Garda Lake) When we go there we always had Polenta ! I am sure that my SIL prepares him a plate when he goes there in June ! The recipe sounds good !

     

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