Polenta al forno with Swiss chard-tomato sauce from The Glorious Vegetables of Italy (page 160) by Domenica Marchetti

  • polenta
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  • chiles in oil
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  • Serves : 6

  • EYB Comments

    Can use "Chile peppers in olive oil" recipe on P259 or red chile flakes for chiles in oil; "Vegetable broth" recipe on P62 or store-bought chicken broth for store-bought vegetable broth; and pecorino fresco or other shredding and melting cheese for Asiago cheese. See recipe for variation.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use "Chile peppers in olive oil" recipe on P259 or red chile flakes for chiles in oil; "Vegetable broth" recipe on P62 or store-bought chicken broth for store-bought vegetable broth; and pecorino fresco or other shredding and melting cheese for Asiago cheese. See recipe for variation.

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