Polenta pasticciata is a classic Italian dish made from cornmeal, cheese, and other ingredients. This dish is typically baked in the oven and served as a main course or a side dish. It is a comforting, hearty, versatile dish for cold winter nights.
Recommended wine: Pond Paddock Pinot Noir
4 cups of water
2 cups of cornmeal
2 tablespoons of salt
1/2 cup of grated Parmesan cheese
1/2 cup of grated pecorino cheese
1/4 cup of butter
1 onion, chopped
1 cup of chopped mushrooms
1 cup of chopped ham
1/2 cup of white wine
1/2 cup of milk
1/2 cup of heavy cream
Salt and pepper, to taste
1. In a large pot, bring the water to a boil and add the salt. Gradually add the cornmeal, whisking continuously, until the mixture thickens.
2. Remove from heat and add the grated Parmesan and pecorino cheese, stirring until the cheese is fully melted and combined.
3. Pour the mixture into a 23-33 cm (9-13") baking dish and smooth the top. Allow to cool for 10 minutes.
4. Melt the butter and sauté the onion until soft in a separate pan. Add the mushrooms and ham, cooking until the mushrooms are tender.
5. Pour in the white wine and cook until the liquid has reduced by half.
6. Pour the mixture over the cooled cornmeal mixture.
7. In a medium bowl, beat the eggs with the milk and heavy cream. Pour over the cornmeal mixture.
8. Bake in the oven at 190°C (375°F) for 1 hour or until the top is golden brown.
9. Serve hot, and enjoy!
To make the "polenta pasticciata" extra creamy, combine different cheeses such as fontina and gorgonzola.
To add a bit of crunch, top the dish with breadcrumbs before baking.
Serve the "polenta pasticciata" with a side salad for a complete meal.
Nutritional info per serving:
§ Carbohydrates: 32g
§ Fat: 15g
§ Fibre: 2g
§ Protein: 10g