Baked stuffed polenta (tortino di polenta)
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Baked stuffed polenta
(tortino di polenta)
Like pastry-less pies, these mounds of polenta are filled with a mixture of Italian pork sausage and rapini (broccoli rabe). Crisp on the outside, soft and yielding in the centre, the polenta pouches are delicious served atop a chickpea and vegetable puree.
Serves
6
Preparation
30min
Cooking
50min
Ingredients
Polenta
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200 g instant polenta
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800 ml water
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pinch of salt
Filling
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3-4 tbsp extra-virgin olive oil
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300 g (11oz) pork sausage meat, out of its casing, cut into small pieces
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1 kg (30 oz) rapini (broccoli rabe)
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1 red chilli, finely chopped
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salt and pepper for seasoning
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100 ml (1 cup )dry white wine
Chickpea puree
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2 tbsp extra virgin olive oil
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1 small onion, finely chopped
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1 small carrot, finely chopped
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1 stick celery, finely chopped
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2 x 400 g ( 14oz )tins chickpeas, well drained and rinsed
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salt and pepper for seasoning