Polenta is one of the staple foods of northern Italy, particularly the regions of Lombardy and Veneto. It is used in a variety of ways, including gnocchi as here.
4 - 6 servings
900 ml (1 1/2 pints) 3 3/4 cups Milk
175 g (6 oz) 1 cup Corn meal
1 cupParmesan cheese, grated 125 g (4 oz)
for the sauce
25 g (1 oz) 2 Tbs Butter
1 Small onion, chopped
50 g (2 oz) 1/2 cup Cooked ham, finely chopped
Button mushrooms, sliced
425 g (14 oz) Canned peeled tomatoes
125 ml (4 fl oz) 1/2 cup Red wine
Salt and pepper to taste
1 tsp Dried rosemary
1. Bring the milk to the boil, then sprinkle over the corn meal. Cook for 30 minutes, stirring constantly, or until the meal is thick. (If the meal thickens before 30 minutes, continue to cook for that time, stirring constantly to prevent it from sticking to the pan.)
2. Stir in the egg and grated cheese. simmer, stirring frequently, for 5 minutes. Pour over the wine and approximately one-third of the stock. Regulate the heat so that the rice is bubbling all the time. Stir the rice occasionally with a fork. When the rice swells and the liquid is absorbed, add another one-third of the stock. Continue cooking the rice in this way until it is tender and moist but still firm.
3. Stir in the bacon, the remaining butter, salt and pepper and grated cheese and mix well to blend. Simmer for 1 minute, stirring frequently.
4. Serve at once.
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