Polenta Gnocchi Recipes

Ingredients :

2 liters

1 tablespoon

500 g

60 g

1

150 g

water

coarse sea salt

coarse grained cornmeal

butter

quantity meat sauce

freshly grated parmesan cheese

Method :

1. Prepare the meat sauce.

2. Bring the water to a boil with the salt in a large, heavy bottomed saucepan.

3. Sprinkle in the cornmeal while stirring continuously with a long handled wooden spoon to prevent lumps forming.

4. Continue stirring while cooking for 40 minutes.

5. Just before removing from the heat, stir the butter into the polenta, which should be very thick, smooth and soft in texture.

6. Using a tablespoon, make oval dumplings, dipping the spoon in cold water to prevent the polenta sticking.

7. Don't worry if the dumplings look rather untidy.

8. Place a layer of dumplings in a fairly deep, heated ovenproof dish, spoon some meat sauce over the top, and cover with another layer of polenta dumplings.

9. Continue in this way, finishing with a layer of meat sauce.

10. Sprinkle with the cheese and bake in a preheated oven at 400^oF (200^oC), Gas 6 for 5-8 minutes, or until the topping is golden brown.

11. Serve immediately.

Serves 4

Preparation        : 05 minutes + 15 minutes for the meat sauce

Cooking             : 50  minutes + 1-2 hours for the meat sauce

Recipe grading    : fairly easy

Suggested wine  : a dry red (Chianti Classico)

This 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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