233. Pasticcio di Polenta51

Polenta Casserole

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Method

Prepare a firm polenta of cornmeal cooked in milk. Salt as you are about to remove it from the fire and pour out on a pastry board, leveling it to the thickness of about two fingers. Once cooled, cut into lozeng