Polenta with ricotta
Instructions
Prepare the polenta, pour it on the table and when is cold cut it into slices.
Reduce the ricotta cream.
In a saucepan saute the onion and the chopped Bacon with three tablespoons of olive oil.
Add the tomatoes peeled and cut into cubes, salt and pepper.
Cook the sauce for half an hour.
In a buttered baking dish arrange layers of polenta, ricotta, grated cheese and gravy.
Finish with polenta, sprinkle with butter flakes.
Let it bake in the oven at 180 degrees.
The accompanying wine: Colli Euganei Rosso DOC, Sangiovese Dei Colli Pesaresi DOC, Merlot DOC Aprilia.
Ingredients and dosing for 4 persons
- 350 g of yellow flour
- 300 g of tomatoes
- 300 g of ricotta
- 50 g of bacon
- Grated cheese
- Onion
- 3 tablespoons of olive oil
- Butter
- Salt
- Pepper