This dish is traditionally made with leftover polenta.
(The recipe also includes the instructions for basic polenta,
which you can serve with Tonno in Umido, page 17).
To cook the polenta, put the water and salt in a large pot
and bring to the boil. Add the polenta in a steady stream,
whisking constantly to avoid lumps. Turn the heat down
to low and cook the polenta for about 45 minutes, stirring
from time to time. When the polenta comes away from the
sides of the pot, it is cooked and ready to be served. For
Polenta Pasticciata, pour the polenta onto a wooden board
or into a tray lined with greaseproof paper and leave to cool.
Preheat the oven to 200°C (400°F). Butter an ovenproof
dish. Slice the polenta into 1cm (3/4in) thick slices. Layer
the bottom of the dish with a third of the polenta, then top
with the Gruyere. Add another layer of polenta, then the
Gorgonzola dolce. Add the final layer of polenta and
spread with marscapone.
Grind some pepper on top and bake in the preheated oven
for about 20 minutes or until golden.
Serves 6-8 |  |
