Venetian polenta pie

Venetian polenta pie

Polenta pasticciata

By
From
Hazana
Serves
4-6
Photographer
Mowie Kay

In this recipe from the Veneto, slices of polenta are layered with tomato sauce, fontina and parmesan cheese, and baked in the oven until golden. If you like, you can use buffalo mozzarella instead of the fontina. A similar dish is made for Shavuot with white polenta and béchamel instead of tomato sauce.

Ingredients

Quantity Ingredient
2 teaspoons salt
250g polenta
750ml Aubergine, tomato and fontina pie, tomato sauce only
225g fontina cheese, thinly sliced
100g freshly grated parmesan or grana padano cheese

Method

  1. Bring 1.25 litres water to the boil in a large heavy saucepan. Add the salt and reduce the heat to a simmer. Slowly pour in the polenta in a very thin, steady stream, stirring constantly to prevent any lumps forming. Continue stirring until the polenta starts to come away from the sides of the pan and has lost any slight bitter taste – this can take 40–45 minutes. Spread it thinly over a wooden board or baking sheet and leave to cool and set.
  2. When the polenta is cold, cut it into thin slices. Arrange a layer of polenta over the bottom of a well-buttered baking dish and cover with a layer of tomato sauce. Top with slices of fontina and sprinkle with grated cheese. Repeat the layers until all the ingredients are used up, ending with grated cheese.
  3. Bake in a preheated 190°C oven for 30 minutes or until the top is golden and the sauce is bubbling. Serve hot.
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