Baked Polenta with Ricotta

Polenta Cumedada

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Leaves from The Walnut Tree: Cooking of a Lifetime

By Ann Taruschio and Franco Taruschio

Published 1993

  • About

Ingredients

  • 600 g/1 lb 5 oz cooked, cold polenta

Method

Gently fry the onion in the butter until golden, season with salt, freshly ground black pepper and a pinch of nutmeg. Add the milk and cook over a low flame for half an hour.

Lightly butter a gratin dish, put a layer of polenta thinly sliced, then some ricotta scattered on top and a little of