Polenta al Forno

Polenta al forno (baked polenta) is a great tasting Italian food dish

Polenta al forno (baked polenta) is a classic Italian traditional food recipe dish. Polenta al forno takes a staple food like polenta and turns it into a great tasting meal for all the family. Try out this classic rustic recipe of polenta al forno soon. The quantities below will make enough polenta to feed four very hungry people.

Sequence of work:

1. Make the polenta and allow to cool - Follow this recipe Polenta.

2. Make the ragu Bolognese (you may also add some dried porcini mushrooms for added flavour) - Follow this recipe Ragu Bolognese.

3. Make the Bechamel sauce - Follow this recipe Bechamel sauce.

4. Grate a bowl full of Parmesan cheese.

5. Put it all together.

Serves: 4

Ingredients:

50grams butter (cut into small pieces)
bowl of grated Parmesan cheese
2 cups of breadcrumbs

Method:

1. Slice the cool polenta into 1/2 inch thick (finger thickness) slices.

2. Butter a large ovenproof dish.

3. Cover the base of the ovenproof dish with a layer of polenta.

4. Spoon a layer of the Bechamel sauce onto the polenta layer.

5. Liberally sprinkle some of the grated Parmesan cheese over the Bechamel sauce layer.

6. Spoon the ragu Bolognese sauce over the Bechamel layer.

7. Add another layer of cold polenta.

9. Spoon another layer of the Bechamel sauce.

10. Sprinkle more of the grated Parmesan cheese over the Bechamel sauce layer.

11. Spoon another layer of the ragu Bolognese sauce.

12. Then lastly a final layer of the polenta.

13. Cover the polenta with the breadcrumbs.

14. Sprinkle the remaining Parmesan cheese over the breadcrumbs.

15. Add the pieces of butter.

16. Turn on the oven to a heat setting of 200C (400F) or Gas Mark 6.

17. Place the polenta dish into the oven.

18. Bake for about 30-40 minutes or until the polenta surface is golden brown.

19. Serve the polenta al forno piping hot.

Tip:

1. If you stop stirring the polenta it will stick and burn, so keep stirring!.

2. Polenta tends to bubble volcanically as it cooks with the bubbles bursting on the surface. Be wary about getting any on your skin as it can scald.

3. Polenta can be eaten hot as in above recipe or can be used as a bread substitute for stews or soups.

4. To slice the polenta using a piece of cotton thread. Hold the cotton thread between your two index fingers, slide it between the wooden board and the polenta base. Adjust for the required thickness and pull on one side of the cotton thread whilst keeping the other side still. It will cut the polenta without any problems.

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To discover more about Italian food visit the Italian Traditional Food webpage