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 ...
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Ingredients
- 800 g tinned whole, peeled Italian tomatoes
- 2 cloves garlic, finely chopped
- 160 g Grana Padano, freshly grated
- 1 quantity Soft Polenta
- 1 small red onion, finely diced
- 1 tablespoon extra virgin olive oil
- 64 artichoke quarters preserved in oil
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