- 2 Packets Telegraph Hill Puttanesca Sauce
- 4 cups milk/water
- 1 teaspoon salt
- 1 cup polenta, or coarse cornmeal
- 2 cups grated Fontina cheese (or gruyere, provolone or emmental).
- Make the polenta. Cooking times will vary depending on the “grade” you have but the method is the same.
- Bring the milk or water to the boil
- Add the salt.
- Slowly “rain in” the polenta while stirring. If you dump it in too fast you will end up with lumps you will never get rid of.
- Reduce to a simmer and stir constantly until smooth and cooked.
- Layer in the baking dish starting with 1/3 of the sauce, then ½ of the polenta, cheese, sauce, polenta, cheese and topped with sauce
- Bake at 180 for 25 minutes. Allow to cool slightly before serving (it will be ridiculously hot otherwise)
Polenta (Corn meal) has to be one of my favourite versatile ingredients. From polenta chips to cornbread to just plain cheesy soft polenta to serve with rich Italian style slow cooked meat dishes. This recipe saves the hassle of setting the polenta first then cutting it and cooking it in the sauce. Polenta comes in many different grades which vary dramatically in how long they take to cook, be sure to read the directions on the specific one you are using and if you haven’t used it before I suggest using an “Instant” type.
Recipe created by our very own Gavin Versey