(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide




The Silver Spoon, Phaidon Press

Serves 4


• scant 2½ cups coarse polenta flour
• 1 1/3 cups ricotta cheese
• 3 tablespoons olive oil
• 1 onion, chopped
• 1/3 cup pancetta, diced
• 11 ounces tomatoes, peeled and diced
• 2 tablespoons butter, plus extra for greasing
• 2/3 cup Parmesan cheese, freshly grated
• salt and pepper


Prepare the polenta (see Polenta), pour it onto a counter or tray and let cool and set, then cut it into slices.

Beat the ricotta in a bowl until smooth.

Heat the oil in a small pan, add the onion and pancetta and cook over low heat, stirring occasionally, for 5 minutes.

Add the tomatoes, season with salt and pepper according to taste and simmer for 30 minutes.

Preheat the oven to 350°F.

Grease an oven-proof 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.

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages

Free Food Magazine Subscriptions