BAKED POLENTA SLICES with Aged Pecorino, Red Onions in Oil, and Chestnut Honey
Corn arrived in Italy in the early 1500s and was immediately named granoturco (“Turkish grain”). In truth, corn’s journey began across the ocean in the Americas, but at the time, anything arriving from faraway lands across the sea was routinely and inaccurately referred to as “Turkish.” Whatever it was called, this plant was precious, and every part of it had a purpose. Its leaves were used to stuff mattresses, while its dried stalks were burned in the fireplace to warm the home, and above all, its kernels were ground into flour to make polenta. Preparing it was a lengthy task, often carried out together, accompanied by traditional folk songs. In mountain villages, legend has it that whoever held the wooden paddle over the copper cauldron would stir tirelessly for hours on end, learning to recognize the exact moment to stop and achieve that perfect, creamy texture.
Across Italy, there are still people who prepare polenta according to tradition, but it is not always possible to devote the time and care this dish undoubtedly deserves. When time is short, but you still crave the authentic flavors and fond memories of yesteryear, simple recipes can celebrate that culinary heritage—just like our Baked Polenta Slices with Aged Pecorino, Red Onions in Oil, and Chestnut Honey. Rustic yet refined, comforting yet surprising, they bring together the warmth of peasant cooking with the complexity of carefully selected ingredients. The result is a dish that evokes both the cozy intimacy of home and the festive spirit of a special gathering.
Preparation time: 10 minutes
Cooking time: 30 minutes + 30 minutes resting time
Servings: 12 slices
Ingredients
375 g of instant polenta
150 g of Red Onions in oil Emilia Food Love
Aged Pecorino Emilia Food Love, as needed
Chestnut Honey Emilia Food Love, as needed
Butter, as needed
Fresh sage, as needed
Salt and pepper
Method
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Bring 1.5 liters (6 cups) of salted water to a boil in a large pot. Gradually pour in the instant polenta, stirring constantly with a wooden spoon or whisk to prevent lumps from forming.
- Once the polenta is cooked, transfer it while still hot to a buttered loaf pan. Let it rest for about 30 minutes until firm, then remove it from the pan and cut it into approximately 12 slices.
- Arrange the slices on a baking sheet lined with parchment paper and bake in a preheated oven at 220 °C (425 °F) for about 15 minutes, until nicely golden and crisp.
- Shave the aged pecorino into thin flakes and arrange them over the warm baked polenta slices. Top each slice with the red onions in oil and a delicate drizzle of chestnut honey.
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Finish with a few fresh sage leaves and a sprinkle of freshly ground black pepper.
Tip
To make your baked polenta slices even more flavorful, you can pair the Red Onions with other vegetables in oil, such as our Pumpkin in oil or Grilled Zucchini in oil by Emilia Food Love.
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