| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Recipe Hard Polenta (see post #1) |
| 1 1/2 |
c |
Fresh Tomato Sauce Sicilian (see post #2) |
| 2/3 |
lb |
Ricotta cheese (about 1 1/4 cups) room temperature |
| 1 |
c |
Ragu*, room temperature |
| 2/3 |
lb |
Mozzarella cheese, grated |
| 3 |
tb |
Grated Parmesan cheese |
INSTRUCTIONS
this is the last installment of the polenta recipes as found in The Frugal
Gourmet Cooks Italian. this is a every interesting and informative book!!
so if you love true "Italian" cooking i suggest getting this cookbook:>
Slice the cold polenta 3/16 inch thick. Spread out 3/4 cup of the tomato
sauce in the bottom of a 9 x 13 x 2 inch baking pan. Place a layer of the
polenta on top of the sauce. Spread half od the ricotta cheese on the
polenta in the pan. Spoon half of the ragu on top of the ricotta. Top with
half of the mozzarella cheese. Place another layer of the sliced polenta on
top and spread with the remaonong ricotta, ragu, and tomato sauce, and
finally the remaining mozzarella. Sprinkle with the grated Parmesan and
bake in a preheated 375 degree oven for 45 minutes. Posted to TNT -
Prodigy's Recipe Exchange Newsletter by Pete or Julie Caler
<petec@cy-net.net> on Apr 28, 1997
A Message from our Provider:
“We simply prepare ourselves. God fills us.”