Allergic Vegetarian™

Better Healthy Living for Life™

Recipe: Polenta e Pomodoro
"P'lenta d'Iragn"

Free of: CF, DF*, EF, FF, GF*, GaF, KF*    
LF, OF, PF, POF, RF*, SF,  
SEF, SHF, SWF, TNF, WF*, V, Veg 

In searching for inspirations for another recipe, I found a request for "P'lenta d'Iragn",
a recipe that is also mentioned at a Travel site. However, upon researching in Italian and 
reviewing thousands of recipes, I did not find the actual recipe. Instead, I found what we 
would really call Polenta with Tomatoes. The Travel site said that originally, this dish 
called for Wheat, Tomato and Pecorina Cheese. And, that it hails from the Moline region of 
Italy. One recipe I found called for Semolina, which is a coarser ground of wheat middlings
from Durum Wheat. They also called it "Polenta di Iragno". As they were the only website
calling it that, I endeavored to search further. 

However, if one were to examine "d'Iragn": D' can be e', and Iragn could really be ragù.
With this, you could have  "Pentolaccia di ragù e polenta"  It is in Italian. 
Basically, take your Ragout and serve it over Polenta. They use Sausage, Celery, Clove, 
Bay Leaf, Carrots, a specific brand of soup, Red Wine, Olive Oil and Salt and Pepper. You 
could also pour this over a type of Polenta made from Semolina, or mix the Corn and Wheat 
together to make a Polenta. Polenta has always been thought to be Corn. I intend to make 
many different Polenta recipes with various sauces and other variations. Hopefully, one of 
them will be what the requester of that recipe was looking for. 

In my research, I found 3 Polenta recipes: 1) "Polenta e Pecorino", Polenta with 
Pecorino cheese; 2) "Polenta di Patata", Polenta with Potato; 3) "Polenta Ai Pomodori",
Polenta with Tomatoes. But no Polenta with Tomatoes, Wheat and Pecorino. However, 
a further search, with different search terms, I finally found the recipe I wanted. 

What I give you here, is my version of the "Polenta di Iragno", using a variation of the
recipe I found using wheat. Experiment with different gluten free flours and see which 
version you like best. Personally, I prefer the corn flavour of traditional polenta. I 
also give you a Ragout variation. If you make the variation, I would make the Mushroom
Meatloaf first, then the sauce recipe and lastly, the Polenta recipe.

Traditionally: Polenta is stirred for the full 45 minutes in the same direction.  

Allergy Alert: 
I give choices in order to accommodate various allergies. 


Use either:
1 Cup Amaranth flour (CerealF, CF, GF)
1 Cup Rice or Teff flour (KF, CF, GF)

2 1/2 Cups Luke Warm Water (not cold!)
4 Red Roma Tomatoes, sliced

Option Time: 
1/2 Cup Pecorino Cheese (Traditional)
Vegan Romano/Parmesaan styled Cheese 
other Allergy Free cheese

2 sprigs Thyme, coarsely chopped
2 sprigs Marjoram, coarsely chopped
Extra-Virgin Olive Oil
Kosher Sea Salt
Tellicherry Black Pepper
Sprigs of Italian Parsley (garnish, optional)

Optional Variation: 
Make my  Mushroom Meatloaf 

In a sauce pan, add... 
2 - 15 oz. cans Tomato Sauce
1/4 cup Extra Virgin Olive Oil
1 TB Sweet Basil
1/2 tsp Ginger
1 tsp Oregano
2 tsp Rosemary
1/16 Cayenne

Over medium-low heat, cook for 10 minutes. 
Cut up Zucchini and Summer Squash into bite sized pieces. 
Add to the pan. Reduce heat to simmer. 
Simmer for another 50 minutes, or until the Polenta is done. 
Make the Polenta while this simmers. 

To Make:

1) Slice the Roma Tomatoes and place in a baking dish. Salt them, and then place
them in a Colander, to drain. The salt will draw out the juices. We'll reuse this 
baking dish later. 

2) In a pan, add in about 2 1/2 Cups Water, Kosher Sea Salt and the Flour of your choice. 

3) Bring to a boil, and boil for about 30 minutes, stirring continuously. 
Lower heat to medium, and continue stirring and cooking for another 15 minutes.

4) Mix in 1/2 of the Herbs, and the Tellicherry Pepper.

5) In a baking dish that has been greased with the Olive Oil, pour in the Polenta 

6) Rinse off the salt on the Tomatoes and pat dry. Place the Tomatoes on top of 
the Polenta. 

7) Sprinkle with the Pecorino Cheese and then with the other 1/2 of the Herbs. 

8) Drizzle Olive Oil over the top, and place in the oven. 

9) Bake at 400 F (200 C) for 12 minutes. The Tomatoes should be partially 
cooked. Very good this way as they have a unique and wonderful flavour! 

10) Slice into squares, and serve. May Garnish with Sprigs of Italian Parsley, 
if you wish. 

Copyright by Kytriya, December 30th, 2010
Revised February 21, 2012