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–+ servings
Pastuccia Azzinano

Pastuccia Azzinano

Sam Dunham
A delicious baked polenta cake from Azzinano
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Course Antipasti, Main Course
Cuisine Abruzzese, Italian
Servings 6 people

Ingredients
  

  • 350 g Polenta
  • 400 g Squash or Pumpkin
  • 350 g Small cubes of cheese, a mix of Pecorino, Parmesan and Fontina
  • 100 g Soft and dry mini sausages sliced
  • 2 Eggs
  • 600 ml Milk or Water if you prefer a lighter cake
  • Olive oil to taste
  • Salt and Pepper
  • 5 tbsp Breadcrumbs

Instructions
 

  • Preheat oven to 170 c
  • In a heavy bottomed pan whisk water (or milk if you prefer a denser style cake) salt and polenta slowly together to cook
  • When cooked remove from the heat add the rest of the cubed and sliced ingredients.
  • Stir in the eggs and oil to taste
  • Grease a lasagne style baking dish and spoon in your mixture
  • Sprinkle breadcrumbs over the top
  • Bake for 40-50 minutes until crisp on top
  • Cut into slices or cubes for an aperitivo
Keyword polenta, sausage,, squash
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