350 g/12 oz coarse polenta flour 300 g/11 oz ricotta cheese 3 tablespoons olive oil 1 onion, chopped
50 g/2 oz pancetta, diced 300 g/11 oz tomatoes, peeled and diced 25 g/1 oz butter, plus extra for greasing
50 g/2 oz Parmesan cheese, freshly grated salt and pepper


1.Prepare the polenta, pour it on to a work surface or tray and leave to cool and set, then cut it into slices.
2.Beat the ricotta in a bowl until smooth. Heat the oil in a small saucepan, add the onion and pancetta and cook over a low heat, stirring occasionally, for 5 minutes.
3.Add the tomatoes, season with salt and pepper and simmer for 30 minutes. Preheat the oven to 180°C/350°F/Gas Mark 4.
4. Grease an ovenproof dish with butter. Arrange the polenta, ricotta, Parmesan and tomato sauce in layers in the prepared dish, finishing with a layer of polenta. Dot with the butter and bake for 20-25 minutes.

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