Polenta al Forno from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
This is another great way to use up leftover soft polenta-just spread it out on a baking tray to a depth of about 2 cm to set, then bake it the next day. Of course, you could also make the polenta ...
Ingredients
- 1 quantity Soft Polenta
- 160 g Grana Padano, freshly grated
- 64 artichoke quarters preserved in oil
- 2 cloves garlic, finely chopped
- 1 small red onion, finely diced
- 1 tablespoon extra virgin olive oil
- 800 g tinned whole, peeled Italian tomatoes
More Like This
Polenta Fritta | Italian Recipes | Italyabroad.com
italyabroad.com
Polenta alla Griglia from Alastair Little's Italian Kitchen by Alastair Little
app.ckbk.com
Soft Polenta Recipe | The Cooking Cat
thecookingcat.com
Pasta e Patate al Forno Recipe | Laura in the Kitchen - Internet Cooking Show
laurainthekitchen.com
Polenta Casserole au Gratin Recipe. GF - Levana Cooks
levanacooks.com
Soft polenta gnocchi with minced beef and almond sauce
identitagolose.com
Recipe: <!-- -->Mediterranean Polenta Rounds<!-- --> | Whole Foods Market
wholefoodsmarket.com
Polenta
bigoven.com