Baked polenta

Baked polenta

Polenta concia al forno

By
From
The Collection
Serves
8-10
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
2 litres water
25g salt
1kg stone-ground polenta flour
200g butter
250g fontina or toma cheese, cubed
250g gorgonzola cheese, cubed
200g parmesan, grated

Method

  1. Put the water and salt in a heavy pan and bring to the boil. While stirring with a long wooden spoon, drizzle the flour in a little at a time. Reduce the heat and cook, stirring, for 40 minutes or so, until you see the polenta coming away from the sides of the pan. When the polenta is ready, add the butter and stir in well.
  2. Preheat the oven to 220°C.
  3. Spread a layer of the polenta out in a high-sided baking tray and make the top smooth. Sprinkle some of the three cheeses on top. Repeat the layers one more time, and finish by adding just the Parmesan on top. Put into the preheated oven for 15 minutes, then eat as an accompaniment to stewed meat dishes, especially ragùs of game. The leftovers, when cold, can be cut into slices and either fried in butter or grilled.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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