Buckwheat and Cornmeal Polenta Baked Marcella’s Way

La Polenta Taragna al Forno alla Mia Maniera

Preparation info

  • For


    • Difficulty


Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

  • About

The first tomato sauce I ever cooked in my life is, to this day, one of my family s favorites and, I am told, one of the most popular with my students and with many of my readers. Perhaps because it is so simple: It is just tomato, butter, and a whole onion. No chopping, no sautéing; it practically cooks itself, and to me, it has the clearest, sweetest taste of any tomato sauce.

I often have some in the refrigerator to satisfy any sudden yearnings for it that may manifest themselves. On a day that I had made a lot of polenta taragna, I had the sauce in the refrigerator and I thought to bake some polenta with it. If you enjoy the pure taste of a simple tomato sauce, and appreciate the distinctive flavor of this particular polenta, you will find that the two do very nice things for each other.