Creamy Scoops of Polenta with Tomato Sauce

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

In Nonna's Kitchen

In Nonna's Kitchen

By Carol Field

Published 1997

  • About

When Renata Marsili wants to eat polenta, she makes matuffi, the traditional creamy soft polenta of Lucca and Versilia, the region that borders the Mediterranean Sea. Use a big ladle or serving spoon to scoop the polenta into a warmed serving dish, top it with a layer of sauce, and repeat, finishing with the sauce. Sprinkle a blizzard of grated Parmigiano-Reggiano over the top and let the feasting begin!