Pasta Di Polenta – Liguria

For the filling, mix the corn flour into boiling salted water and stir continuously for about half an hour to make a soft polenta. Then add the finely chopped raw spinach, grated Parmesan cheese, curd cheese, a little oil, salt and pepper, finely chopped fennel leaves and chives, mixing very thoroughly. Stir the polenta a little bit.

In the meantime, cook the dough for the casserole dish. To do this, mix the flour with a little water, oil and salt. Rest ten min, roll out thinly and divide into two unequal halves. Grease the baking dish and spread it with the larger half of the dough. Pour in the polenta and spread it evenly in the mold. With the smaller half of the dough, put everything together with the lid closed. Prick the lid a few times with a fork and brush it with a little oil.

Bake in the oven at 180 °C for 45 minutes.

Serve lukewarm or cooled as an entrée.

Our tip: Fresh chives are much more aromatic than dried ones!

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