Oven-Cooked Polenta

Preparation info
    • Difficulty


Appears in

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.