Baked Polenta with Ricotta from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio
Gently fry the onion in the butter until golden, season with salt, freshly ground black pepper and a pinch of nutmeg. Add the milk and cook over a low flame for half an hour. Lightly butter a grati...
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Cooking tools:
- Skillet
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- Baking dish
- Chef's knife
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- Spoon
Ingredients
- salt
- freshly ground black pepper
- freshly grated Parmesan cheese
- pinch of freshly grated nutmeg
- 350 ml/12 fl oz milk
- 60 g/2 oz butter
- 300 g/10 oz finely chopped onion
- 600 g/1 lb 5 oz fresh ricotta
- 600 g/1 lb 5 oz cooked, cold polenta
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