Polenta Gnocchi Recipe
Polenta Gnocchi Recipes
grated parmesan cheese
the meat sauce.
the water to a boil with the salt in a large, heavy bottomed
Sprinkle in the cornmeal while stirring continuously with a long
handled wooden spoon to prevent lumps forming.
Continue stirring while cooking for 40 minutes.
before removing from the heat, stir the butter into the polenta,
which should be very thick, smooth and soft in texture.
a tablespoon, make oval dumplings, dipping the spoon in cold water
to prevent the polenta sticking.
worry if the dumplings look rather untidy.
a layer of dumplings in a fairly deep, heated ovenproof dish, spoon
some meat sauce over the top, and cover with another layer of
Continue in this way, finishing with a layer of meat sauce.
Sprinkle with the cheese and bake in a preheated oven at 400oF
(200oC), Gas 6 for 5-8 minutes, or until the topping is
: 05 minutes + 15 minutes for the meat sauce
: 50 minutes + 1-2 hours for the meat sauce
Recipe grading : fairly easy
Suggested wine : a dry red (Chianti
hearty dish is perfect for cold winter evenings. Prepare in advance and
bake just before serving. If pushed for time, use one of the precooked
polenta flours which are now widely available.
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