Shu joined us for dinner. We made a recipe from the
New York Times: Polenta al Forno with Spinach, Ricotta and Fontina. I was dubious, that I would
like it, but it turned out to be an excellent winter dish. We will make it
again for sure. We started with a Date and Parmesan Salad.
tta and Fontina
.
Polenta al Forno With Spinach, Ricotta and
Fontina
New York Times
TOTAL TIME
About 1 1/2 hours
INGREDIENTS
1
pound spinach
2
cups ricotta
Salt
and pepper
Pinch
cayenne
1
teaspoon lemon zest
1/4
cup grated Parmesan
4
ounces fontina or Swiss cheese, grated (about 2 cups)
2
tablespoons butter
Basic
soft polenta (see recipe),
kept warm
PREPARATION
1.
Blanch spinach briefly in a large pot of boiling water,
1 to 2 minutes. Drain and cool. Squeeze all excess moisture from spinach and
roughly chop.
2.
In a large bowl, combine chopped spinach and ricotta.
Season with salt and pepper, then add cayenne, lemon zest, half the Parmesan
and all but 2 tablespoons of the fontina and stir well.
3.
Butter a 9- by 12-inch casserole dish. Ladle in half of
the warm, soft polenta and spread with a spatula to make a thin layer. Spoon
spinach mixture evenly over it. Top with remaining soft polenta and spread to
smooth the surface. (May be made ahead up to this point, then covered and
refrigerated. Bring to room temperature before baking.)
4.
Sprinkle with remaining Parmesan and fontina. Bake,
uncovered, at 375 degrees for 30 to 40 minutes, until nicely browned. Remove
from oven and let rest for 10 minutes before serving.
YIELD
6 to 8 servings
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