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: Update: Polenta Taragna , the recipe that my version was trying to find in order to honor the one person who was looking for the recipe. Paolo's recipe was posted January, 2012. Somehow, I missed it, and only now found it. He mixes the cheese and butter in the Polenta just before it is done cooking. 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.
Ingredients: Use either: 1 Cup Amaranth flour (CerealF, CF, GF) or 1 Cup Rice or Teff flour (KF, CF, GF) Not CF or KF? Use 3/4 cup Buckwheat flour with 1/4 cup Corn Meal. 2 1/2 Cups Luke Warm Water (not cold!) 4 Red Roma Tomatoes, sliced Option Time: 1/2 Cup Pecorino Cheese (Traditional) or Vegan Romano/Parmesaan styled Cheese or other Allergy Free cheese 2 sprigs Thyme, coarsely chopped 2 sprigs Marjoram, coarsely chopped Extra-Virgin Olive Oil Iodine Free Salt (for CF) or Kosher Sea Salt (Not CF) 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, 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 mixture. 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