Polenta al Forno Romano
Posted By Mary Freeland on August 18, 2010
Last week we had fun with a Polenta party. Some of our readers were keen to learn about different ways to incorporate this classic Italian dish into their pantry. Never one to let down the masses, this week we bring you a traditional Roman dressing for Polenta.
Polenta al Forno Romano
Roman Baked Polenta
It’s as easy as grabbing:
1 pound of prepared Polenta
1 tsp of coarse sea salt
Just preheat your oven to 350 degrees F. Brush a cookie sheet with Crisco or oil. Line the pan with baking parchment, the Crisco will help the paper stay in place. Salt two quarts of water in a large pot, bring to a boil. Add in the polenta and reduce the heat to low. Stir continuously until thickened. Smooth out onto the cookie sheet. Bake for 15-20 minutes until set. Remove and allow to cool. Get creative with shapes. Use a fluted cookie cutter or square to cut out the polenta. Top with whatever you like. We enjoy a little mushroom and cheese, popped back in the oven until the cheese is just melted.
Godere!
Comments
Leave a Reply