Polenta al Forno

Name: Polenta al Forno (Baked Polenta with Tomato Sauce)
Yield: Serves 8 as a side dish or entrée
Cuisine: Italian
Ingredients: 64 artichoke quarters preserved in oil; 1 tablespoon extra virgin olive oil; 1 small red onion, finely diced; 2 cloves garlic, finely chopped; 800 g tinned whole, peeled Italian tomatoes; 1 quantity Soft Polenta; 160 g Grana Padano, freshly grated

Baked Polenta with Tomato Sauce

Preparation info

Serves
8
as a side dish or entrée

Difficulty
Easy

Appears in

A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

About

This is another great way to use up leftover soft polenta-just spread it out on a baking tray to a depth of about 2 cm to set, then bake it the next day. Of course, you could also make the polenta fresh, spread it on a tray and refrigerate it for just a couple of hours to set. I like to make this whenever I cook my Mascarpone-filled Guinea Fowl (see picture).