Polenta, after it has set, is baked and served as an accompaniment to many dishes in the Veneto and other northern regions of Italy. Here’s a basic procedure to follow, starting with freshly cooked soft polenta in any amount—as prepared in the recipe on page 109.
Ingredients
Preparation
Step 1
While the polenta is still warm, pour it into a bowl, loaf pan, or other mold, lightly coated with olive oil. Lay plastic wrap right on top of the polenta to minimize crusting. Let it cool thoroughly at room temperature until firm. For longer keeping, refrigerate, up to 2 days.
Step 2
When ready to bake, preheat the oven to 400˚ and set a rack in the center. Coat a baking dish or sheet pan lightly with butter. Unmold the polenta, and cut it in ±-inch-thick slices. Cut the slices into any size and shape you like—smaller for hors d’oeuvres or appetizers, or larger to serve as an accompaniment to a main course.
Step 3
Arrange the pieces in the dish or baking sheet spaced apart, so they will crisp all around. Dot the top of each piece with bits of butter, and, if you like, mound a bit of cheese on top as well: grated Grana Padano or Parmigiano-Reggiano; shredded fontina (imported), mozzarella (drypacked), Muenster, or Cheddar; or a combination of cheeses. Bake until the polenta is crispy and golden and the cheese has toasted to a dark-gold crust, 15 to 20 minutes.
