Drive away with green broad beans and ricotta
single courses from Italy - Campania
translated by Italian with
easy and tasty
Fresh And Basil Tomato Sauce
Firstly, in a saucepan we pour about 500 ml of water and bring to a boil.
At this point we pour our corn flour, salt, and we cook (low flame and help with a whip) until we get a dense, homogeneous dough.
Next we take a frying pan, put some oil and pour our polenta. Let it cook (low flame) for about 10/15 minutes, then turn it over, and start baking the other side.
Helping us with a spatula, we create edges (the famous cornice) and we garnish it all with freshly made sauce, milk flour (I recommend
cut it off the night before, so it will drain as little milk as possible) and basil leaves. Cover it all with a lid (10 min then remove it), and always with low flame let it cook another 5/10 minutes (no lids
At this point our polenta square is ready, we just have to put it in a plate and say good appetite !!!