We simmered stone ground corn polenta, milk, cream, and Parmesan cheeses and created this classic, naturally gluten free base for our Italian gravy collection. Serve with gravy or as a side for stews. It serves two as a main dish and four as a prima piatti.
Gnocchi a la Romana (GF)
Oven: 400 degrees, remove plastic lid and bake for 5-8 minutes.
Microwave: cover polenta cakes with wax paper and cook on a non-metallic plate for one minute on one side and turn over for another 30 seconds. Let sit for two minutes before removing to eat.