4 polenta tomato pecorino romano Recipes

  • Italian Polenta Casserole
    bulk hot italian sausage (or links removed from casings ) and
    11 More
    bulk hot italian sausage (or links removed from casings ), lean ground beef, chopped onions, garlic cloves, finely chopped (or more to taste), whole tomatoes in puree, eggplant , cut into 1/2-inch pieces, water, chicken broth (1 14 to 14 1/2-oz can), cornmeal, salt, freshly grated pecorino romano cheese or 3/4 cup parmesan cheese, plus, freshly grated pecorino romano cheese (for topping ) or 3/4 cup parmesan cheese (for topping)
    1 hour , 12 ingredients
  • Polenta with Chunky Tomato Sauce and Pecorino Romano Polenta with Chunky Tomato Sauce and Pecorino Romano
    uncooked instant cornmeal, water, salt and
    10 More
    uncooked instant cornmeal, water, salt, grated pecorino romano cheese, chopped tomato (about 2 large), sliced shallots (about 1 large or 2 small shallots), sliced fresh basil (about 12 leaves ), minced fresh marjoram or oregano, extravirgin olive oil, salt, freshly ground black pepper, shaved pecorino romano cheese
    13 ingredients
  • Baked Polenta: Polenta al Forno (Mario Batali) Baked Polenta: Polenta al Forno (Mario Batali)
    extra-virgin olive oil , plus 1 tbsp and
    15 More
    extra-virgin olive oil , plus 1 tbsp, pork sausage links , pricked all over with a fork, basic tomato sauce , recipe follows, salt and pepper, cold water, coarse sea salt, quick-cooking polenta, freshly grated caciocavallo or pecorino romano, smoked mozzarella, thinly sliced, extra-virgin olive oil, spanish onion, cut into 1/4-inch dice, garlic cloves, thinly sliced, chopped fresh thyme leaves, or 1 tbsp dried, carrot, finely shredded, peeled whole tomatoes , crushed by hand and juices reserved, kosher salt
    3 hour , 16 ingredients




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