This dish makes use of leftover polenta by layering it with gorgonzola and grated Parmesan, then baking until irresistibly golden. It has come to be such a favourite of mine that I find myself cooking polenta with the express purpose of making a pasticciata. With a crisp green salad on the side, it is a meal in itself.
For this, I use instant polenta. While ordinary polenta requires 40 minutes or so of standing over the pot stirring, instant polenta is, as the name suggests, quick and easy to cook. Make it according to the instructions on the packet, pour it into a dish in a layer 4–5cm thick and leave to cool and set. You could do this a couple of days ahead and keep it in the fridge, but I rarely manage to leave it alone for that long.
Recipe is taken from A Table in Venice by Skye Mc Alpine, published by Bloomsbury out now, $45.... Read more.
Heat the oven to 180°C/Gas Mark 4.
Cut the polenta into 6–8cm rounds. I usually use a cookie cutter to do this, though the exact size and shape matter little. Arrange a layer of polenta pieces in an ovenproof dish.
Cut the gorgonzola into small pieces and dot half of it here and there on top of the polenta.
Arrange a second layer of polenta over it and top with the remaining gorgonzola.
Sprinkle with the breadcrumbs and the Parmesan, then dab the butter here and there over the top.
Season with black pepper and bake for 15–20 minutes, until the cheese is golden brown and melted.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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