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BASIC POLENTA
Recipe

Using Pre-Cooked
Polenta Flour

POLENTA FRITTA
Fried Polenta

POLENTA PASTICCIATA
Polenta with Tomato Sauce and Cheese

POLENTA CON LE
SPUNTATURE
Polenta with Pork Rib Sauce

POLENTA,
A Northern Italian Staple

Polenta

Polenta leftovers are never wasted. “Pasticcio” of polenta resembles the lasagna technique and is a wonderful way to serve a tasty polenta recipe.

leftover polenta, sliced
tomato meat sauce: follow the link for recipe (1)
butter
fontina cheese, or taleggio.
parmigiano reggiano cheese, freshly grated (2)

** NOTES **
(1) Substitute ground meat for unflavored Italian sausage.
(2) Balsamella white sauce is often used instead of cheese.

Preheat oven to 350 F (175 C). Spread 2 - 3 tablespoons of tomato sauce on the bottom of an oven pan.

Place the polenta slices in the pan.

Cover uniformly with tomato sauce.

Top with the fontina cheese. Finish with grated parmigiano reggiano. Repeat with an additional layer if you like. Place in the oven for about 15 - 20 minutes until the cheese melts. Serve hot.

Polenta with Tomato Sauce and Cheese
Polenta Pasticciata

Main Course >> Polenta Pasticciata