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Tyrolian Baked Polenta (Polenta Pasticcaiata alla Tirolese)
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(Recipe ID: 535)
Serves 6
Preparation time: 40 minutes plus cooling; Cook time: 90 minutes
Source: Vito De Carolis
An unique polenta variation from the region Northeast of Italy, served with steak.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 4 cups Water
- 4 cups Dry white wine
- 2 teaspoons Coarse sea salt *
- 2 1/2 cups Polenta-stone ground Italian coarse corn meal
- 1/2 pound Anchovy fillets, minced
- 1 pound Unsalted butter
- 1/2 teaspoon Black peppercorn; freshly ground *
- Thyme to taste
- 2 8 to 10 oz. Ribeye Steaks
Instructions
- Combine 4 cups of water, 4 cups dry white wine, and salt in a heavy larger non-stick saucepan and bring to a boil.
- Gradually whisk in cornmeal in a thin stream.
- Cook Polenta over medium-low heat (it should be barely boiling), whisking constantly, until very thick and pulls away from side of pan, about 40 minutes.
- Remove pan from heat and pour it into a shallow large plate to cool overnight.
- Make anchovy butter by working the 3/4 pound of butter and the minced anchovies until you have a creamy, uniform paste.
- Cut cooled Polenta in large slices ( 1-inch wide).
- Sprinkle steak with remaining 1/4 tsp salt, pepper, and thyme.
- Place steak on a broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness.
- Butter an ovenproof serving dish, and fill it with layers of Polenta slices, spreading some anchovy butter over each layer.
- Once all is used up, heat the polenta throughly in the oven at 350 degrees and serve.
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