A recipe by Ingrid: Polenta gratin with summer vegetables

15/09/2013 - Ingredients:

- 250 g Taragna flour (corn) "Principato di Lucedio"
- 1 liter of salt water
- 80 g butter
- 200 g ricotta
- 120 ml of milk
- 1 zucchini
- 1 yellow pepper
- 2 onions
- 4 tbsp tomato puree
- Salt and pepper
- Extra Virgin Olive Oil

Articolo tratto da: Anne to London

Ingredients:

- 250 g Taragna flour (corn) "Principato di Lucedio"
- 1 liter of salt water
- 80 g butter
- 200 g ricotta
- 120 ml of milk
- 1 zucchini
- 1 yellow pepper
- 2 onions
- 4 tbsp tomato puree
- salt and pepper
- Extra Virgin olive Oil

Bring a liter of water to a boil and add salt. Add the corn flour and stir well. Simmer on low heat for about 30 minutes, stirring occasionally. Add the butter and ricotta and stir well. Season with salt and pepper.

Cut the vegetables into small pieces and fry in a pan with a little olive oil for about 20 minutes. Add the tomato puree and simmer for another 10 minutes.

Place the vegetables on a baking sheet and cover with the polenta. Gratin for about 15 minutes.