Botched polenta with anchovies
Instructions
Prepared polenta rather soda with water and mixed wine.
Let it cool and then cut it into slices.
In a saucepan, heat the saucepan, heat butter, garlic, reduce the heat and add the anchovies de-boned and water.
When they are almost completely dissolved, remove the garlic, pour in the cream, pepper and continue cooking for a few minutes.
Grease a baking dish and fill it by alternating layers of polenta and anchovy sauce.
Finish with polenta covered with grated cheese and butter flakes.
Accompanying wines: Valcalepio Bianco DOC Dell'Etruria Centrale, Bianco DOC, Nuragus Di Cagliari DOC.
Ingredients and dosing for 4 persons
- 300 g of yellow flour
- 50 cl of water
- 50 cl of dry white wine
- 100 g of anchovies
- 80 g of butter
- 1 glass of cream
- Grated cheese
- 1 clove of garlic
- Salt
- Pepper