By: Chef Richard Category: Main Dish / Meatless Makes: 8 servings
Golden Polenta, or coarse cornmeal, is a comforting mainstay of Northern Italian cooking, whether simmered to a creamy consistency & served alongside roasted meats, or molded & cut into squares, then grilled or baked between layers of sauce & cheese. Slightly bitter escarole, a bright green leafy endive, responds brilliantly to cooking; its flavors mellow, & it has enough heft to stand up to its braise in the sauce. This entire dish can be assembled & chilled in the refrigerator the day before baking and serving. Neufchâtel is a lighter style of cream cheese.