A Table in Venice by Skye McAlpine

Author:Skye McAlpine [McAlpine, Skye]
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2018-03-20T00:00:00+00:00

BAKED POLENTA WITH MELTED GORGONZOLA

POLENTA PASTICCIATA CON GORGONZOLA

This dish is designed to make use of leftover polenta by layering it with melted gorgonzola and grated Parmesan, then baking it in the oven until irresistibly golden. It has come to be such a favorite of mine that I find myself cooking polenta with the express purpose of then making a pasticciata. With a little crisp green salad on the side, it is a meal in itself.

For this, I use instant polenta. Whereas normal polenta requires 40 minutes or so of standing over the pot and stirring, instant polenta is, much as its name suggests, both quick and easy to cook. To make the polenta, follow the instructions on the box, but essentially you bring a generously salted pot of water to a boil, then sprinkle in the polenta, little by little, stirring all the while until you have a thick, bubbly yellow cream. When you add the polenta, you should pour it in a pioggia (“like a rainfall”)—this will stop it clumping together and becoming lumpy. Pour it into a dish and leave it to cool and set, which takes 10 to 15 minutes. You can also make the polenta a couple of days ahead and then keep it in the fridge, but I rarely find myself able to resist it that long.

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