List of Ingredients
- 4 CUPS of tomato sauce
- 1 LB. of Vialone nano or other risottostyle rice
- 1 LB. of tastasal
- grated cheese
- sifted rice flour
- 1 celery stalk
- 1 carrot
- 1 onion
- Ground cinnamon
- Rosemary
- Red wine
- Extravirgin olive oil
- Salt
- Pepper
Method
For the polenta maridà recipe, finely chop the celery, carrot and onion and sauté them in a saucepan with 3 tablespoons of oil for 5 minutes. Add the tastasal and "break it up", cooking it for 4-5 minutes. Blend in a glass of wine, then add a sprig of chopped rosemary, a pinch of cinnamon, the tomato sauce, salt and pepper. Let simmer for about 1 hour.
Proceed with the recipe: mix 2 tablespoons of cinnamon with the grated cheese (seasoned Monte Veronese or Grana Padano). Bring 1.25 quarts of water to a boil; add salt and pour in the rice so that it forms a pyramid, with the top just out of the water. Cover, sealing well, and cook for 15 minutes, then turn off the heat.
Pour the rice flour into the cooked rice and stir vigorously, obtaining a sort of "polenta". Form small balls or gnocchetti with the rice and arrange on a serving dish, sprinkled with the cinnamon cheese; sprinkle the cheese on top as well, then dress generously with sauce. Proceed with additional layers of rice, cheese and sauce until all the ingredients are used up.