Sunday, May 19 2024

Polenta pasticciata with gorgonzola is a typical autumn dish.

This recipe also has many variations, such as adding garlic and mushrooms.


Hope you like it, let me know!!!

 

 

 

 

 

 

SERVINGS:4

INGREDIENTS:

  • 1 +1/2 cup of cornmeal
  • 1 onion
  • 1 cup of tomato sauce
  • 3 tbsp of butter
  • 2 cups of water
  • salt to taste
  • extra virgin olive oil to taste
  • 2/3 cup of sweet gorgonzola cheese
  • Parmigiano Reggiano grated, to taste

 

METHOD

Peel the onion and cut it into very thin slices.

In a nonstick skillet heat a little oil and let the onion brown for a few minutes.

When it has reached a soft consistency and a translucent color, add the tomato sauce.

Let it cook for 15 to 20 minutes.

In a pot pour water, add half a tablespoon of salt and let it boil.

Add the polenta by sprinkling, and stir continuously: this movement will prevent lumps from forming.

Cook for 30 to 40 minutes.

In a fairly large baking dish alternate a layer of passata, one of polenta, and one composed of Gorgonzola and butter flakes.

Proceed by making two layers with each ingredient, leveling the mixture from time to time with a spatula.

Finish with a layer of sauce by sprinkling it with grated cheese.

Bake in the preheated oven at 350 F for 15 minutes.

Serve piping hot.

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