Polenta With Ricotta
Recipe first for 4 people based on Ricotta with tomato - cooking method oven.
Preparation:
Preparation: Prepare the polenta, pour it on the table and when it is cold, cut it into slices. Reduce the ricotta to cream. In a saucepan, brown the chopped onion and bacon with three tablespoons of oil. Add the peeled and diced tomatoes, salt and pepper. Cook the sauce for half an hour. Layer polenta, ricotta, grated cheese and sauce in a buttered baking dish. Finish with the polenta, sprinkle it with knobs of butter. Let it grate in the oven at 180 degrees. Accompanying wines: Colli Euganei Rosso DOC, Sangiovese Dei Colli Pesaresi DOC, Aprilia Merlot DOC.
Ingredients:
Ingredients: 350 G Flour - 300 G Tomatoes - 300 G Ricotta - 50 G Bacon - Grated Cheese - Onion - 3 Tablespoons Olive Oil - Butter - Salt - Pepper
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