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Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Polenta With Ricotta
Polenta With Ricotta
(Polenta Con La Ricotta)
For the Polenta:
1 lb and 2 oz (500 grams) coarse polenta flour

11 oz (300 grams) ricotta cheese
11 oz (300 grams) tomatoes, peeled and diced
1 onion, chopped
2 oz (50 grams) pancetta, diced
3 tablespoons extra virgin olive oil
1 oz (25 grams) butter, plus extra for greasing
2 oz (50 grams) Parmigiano cheese, freshly grated
Salt and pepper
Prepare the Polenta:
Bring 3 pints (1.75 liters) salted water to a boil (keep another pan of water boiling if necessary).

Sprinkle the polenta flour into the pan while stirring constantly.

As soon as the polenta thickens, soften it with a drop of the reserved boiling water.

Note: The cooking time ranges from 45 minutes to 1 hour; the longer the cooking time, the more easily the polenta is digested.

Pour the prepared polenta on to a work surface or tray and leave to cool and set, then cut it into slices.

Beat the ricotta cheese in a bowl until smooth.

Heat the olive oil in a small saucepan.
Add the onion and pancetta and cook over a low heat, stirring occasionally, for about 5 minutes.

Add the tomatoes, season with salt and pepper and simmer for another 30 minutes.

Preheat the oven to 180C (350F) Gas Mark 4.

Grease an ovenproof dish with butter.

Arrange the polenta, ricotta, Parmigiano cheese and tomato sauce in layers in the prepared dish, finishing with a layer of polenta.

Dot with the butter and bake for 20-25 minutes. Serves 4.
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