Recipes

Polenta with Tuscan Style Ricotta, and Herbs

Polenta is coarsely ground cornmeal that can be purchased easily these days at any Italian Deli, or even in the Deli section of a supermarket. Here in the U.S., this primarily  Northern Italian staple with its very moist but firm and gritty texture is a rare treat, mostly found on menus in rather upscale restaurants. It can be served in a number of ways which you will discover if you persevere in your experimentation. Here is a simple recipe to serve in slices as hors d’oeuvres for 10-15 people.

8 cups water 2 cups coarsely ground cornmeal 1 lb. Tuscan Style Ricotta (preferably from Sprout Creek Farm!)

1/4 cup chopped  equal amounts fresh Italian parsley, and basil 2 tsp. salt 8 Tbs. butter or 1 stick 2 cups grated Locatelli cheese

Bring 6 cups of water to a boil in a heavy-bottomed saucepan.  In a medium sized bowl stir the cornmeal into 2 cups cold water,  then pour the mixture into the boiling water, stirring constantly.  Add the salt and continue to stir, letting the polenta return to a boil.  Reduce the heat to low and let simmer, stirring constantly until the mixture becomes very thick, about 10-15 minutes. Stir in the butter until well blended. In 2 greased (preferably) glass loaf pans pour enough polenta to form a 2 inch layer.  Mash the ricotta and spoon in a layer about 1/2 inch thick in each pan.  Generously cover with grated Locatelli. Follow with a thin layer of herbs, and start the layering process over until the loaf pan is filled. This should be served at room temperature.

To make this more of a meal, coat the bottom of the loaf pans with seasoned pan seared ground pork or lamb, and add sun-dried tomatoes, and shaved Sprout Creek Farm Toussaint in layers as well. 

You will find that polenta is a very fine medium for combining cheeses, meats, mushrooms, and vegetables.  Try it with marinara or a mushroom cream sauce.  Do almost anything with it, but don’t forget our drier Tuscan Style Ricotta. It’ll make all the difference.