Name: Oven-Cooked Polenta
Ingredients: vegetable bouillon; salad; cheese; biscuits; dijon mustard; stock; orange zest; polenta; apples; water; foil; leaves; crème fraîche; porridge; maize flour; casserole; chicory; salt; anchovy fillets

Preparation info

Difficulty
Easy

Appears in

How To Eat

By Nigella Lawson

Published 1998

About

This is the ‘polenta senza bastone’ (the bastone is the wooden baton traditionally used to stir the polenta while it cooks) from Anna Del Conte’s The Classic Food of Northern Italy. It’s much less work than traditionally-cooked polenta, and infinitely preferable to the quick-cook stuff.

Method

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