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- Polenta With Ricotta
- (Polenta Con La Ricotta)
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Ingredients:
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- 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
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- Directions:
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- 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.
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- 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 180°C (350°F) 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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