{"id":160307,"date":"2024-08-25T21:13:10","date_gmt":"2024-08-25T13:13:10","guid":{"rendered":"https:\/\/pane-bistecca.com\/?p=160307"},"modified":"2024-08-25T21:13:13","modified_gmt":"2024-08-25T13:13:13","slug":"polenta-gratin","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2024\/08\/25\/polenta-gratin\/","title":{"rendered":"Polenta Gratin"},"content":{"rendered":"\n
\"Polenta<\/figure>\n\n\n\n
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Polenta Gratin<\/h3>
Pane-Bistecca<\/div><\/div>\n
\n We’ve just spent a few days in Ticino, the Italian-speaking part of Switzerland, and I’ve been reminiscing about my childhood. Locarno is just over an hour’s drive from where my mother was born and we used to spend our October vacations in Lugano. I collected chestnuts and mushrooms in the woods there as a child and took them to the old woman on the edge of the village to identify the mushrooms. She would then cook polenta with mushrooms or risotto in a large copper kettle over the fire. \n

\n\t\tMy mother made this wonderful polenta, which had a lot of cheese in it so that it pulled strings like fondue. Homemade polenta like this is simply wonderful! \n

\nUnfortunately, polenta needs a lot of attention. You have to stir it constantly, otherwise it will spit and your kitchen will look like it’s been freshly painted. \n

\nThat’s why the supermarkets have these polenta rolls, for the lazy housewives. I only use them when I don’t have time to cook! I usually make enough polenta myself to make a gratin from the leftovers. \n<\/div>\n
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Prep time<\/div>\n
15 min<\/div>\n <\/div>\n <\/div>\n
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Cooking time<\/div>\n
40 min<\/div>\n <\/div>\n <\/div>\n
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Portions<\/div>\n
4<\/div>\n <\/div>\n <\/div>\n
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Total time<\/div>\n
55 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
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Ingredients<\/h4>\n\n\t