Polenta Al Forno

Venezia Tridentina

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


For this dish, popular in the towns as well as country districts in this part of the country, the polenta, boiled as in the above recipes, is mixed with sausages, and a little gammon, previously cooked in butter and cut in cubes, and the whole put in a casserole or fireproof dish and cooked in the oven for 20 minutes.