Pizza, Pasta, And Polenta (Hardcover) by Ferrigno, Ursula
Hardcover; Published 1/1/1995; 112 Pages; ISBN 9781853914683
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Discover the satisfaction of making fresh pasta and the secrets of a perfect pizza with a thin crispy base. Learn to make polenta that can be as creamy as mashed potato or cut into fingers and fried until golden in olive oil.
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Polenta makes great leftovers if your recipe leaves you with a lot of extra. Pour whatever you're not going to eat into a loaf pan or dish. Let it cool, then pop it into the fridge until firm. Then, just slice, top with cheese, and give it a quick run under the broiler for a yummy snack or side.