Name: Pizza di polenta con la ricotta (Ricotta corn cake)
Yield: Makes 8 to 10 servings
Cuisine: Italy
Ingredients: pinch of salt; ground cinnamon; 2½ cups (600 ml) water; 9 ounces (250 g) ricotta, preferably ricotta romana; 1½ ounces (40 g) pine nuts; 4 teaspoons (20 g) butter; 3½ tablespoons (50 g) lard; 1 cup (120 g) confectioners’ sugar; 1 ounce (30 g) raisins; 9 ounces (250 g) finely ground corn flour (polenta)

Preparation info

Makes
8 to 10
servings

Difficulty
Medium

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

1 ounce (30 g) raisins
2½ cups (600

Method

Immerse the raisins in a small bowl of water to plump. Bring the water to a boil and add the salt. Remove from the heat and stir in the corn flour. Keep stirring until all the water has been absorbed. Let cool somewhat, then drain the raisins and add to the bowl along with the ricotta, confectioners’ sugar, and a pinch of cinnamon and mix well.

Grease a