Gina’s Pallette di Polenta

This is an old family recipe that our Nonna Gina (my grandmother on my mother Ida’s side) used to make.  This dish is great with fresh vine ripened tomatoes, but if they are not available you can also use canned tomatoes or a simple light tomato sauce.

One of my favorite things to do with this recipe is to cook the polenta and then pour it into a baking dish about 3-inches high and let set until cool (it can also be refrigerated until solid).  Remove the polenta from the dish and cut into 3-inch squares, about 1/2 inch thick.  Fry the squares in olive oil, or put under the broiler, until brown on both sides. Place a slice of Teleme cream cheese on each piece and broil until melted. 

For a delicious hors d’oeuvre, slice and sauté mushrooms in a little oil and butter with salt, pepper, chopped garlic, and parsley.  Add about ½ cup of white wine and let evaporate. When cooked, put a small amount of mushroom mixture on the broiled polenta.  Serve hot with Olivet Lane Chardonnay.  – Jeanne Pellegrini

Polenta (serves 6-8):
12 cups water
3 cups polenta
1 tbsp salt (or more, to taste)
1 ½ cups grated Parmesan cheese
½ cube butter

Bring water to a rapid boil. Add polenta in a stream, stirring constantly (so it won’t lump) until it thickens.  When thickened, blend in butter and cook for about 45 minutes to 1 hour, stirring frequently with a wooden spoon.   To minimize stirring, cover polenta while cooking. 

Light Tomato Sauce
12-14 fresh large or roma tomatoes, or 3 large cans tomato sauce or 3 large can chopped tomatoes
1 onion, chopped
4 garlic cloves, chopped
½ cup parsley, chopped
6 tbsp olive oil