Matuffi or Pallette (polenta with tomato sauce)

This is a typical dish of Viareggio & Province of Lucca- There are many versions of this recipe. This recipe can be made richer and heartier by adding 2 sausages and a handful of mushrooms (or soaked dry porcini mushrooms) to the sauce.

Note from Serenella: Definitely better with the sausage and mushrooms!

Ingredients for the matuffi:

• 700 gr. (about 4 1/10 cups) Polenta flour

• 40 gr. (6 ½ Tablespoons) all purpose flour

• 3 quarts water

• ½ bouillon cube or ½ Tspn “Better than Bouillon” *

• salt

*In Italy, there are high-quality bouillon cubes available. These are sometimes used to add flavor to dishes in home cooking

Ingredients for the sauce:

• EVOO,

• 2 carrots,

• 2 medium-sized onions,

• 2 celery stalks,

• 3 leaves basil,

• A few parsley stems

• 500 gr. (about 1lb. 2 oz.) tomato sauce,

• parmesan or pecorino cheese according to taste.

Preparation:

Prepare the sauce: Mince into big pieces the herbs & vegetables and sauté them lightly in oil until wilted. If you are adding sausages and/or mushrooms, add them here, add the tomato sauce and a little warm water. Add salt or pepper as you wish and cook slowly for about ½ hour.

For the polenta: Heat a pan of water and bring to the boil and add half a bouillon cube for additional flavour and richness. Mix the white flour with the polenta flour so that the matuffi will be more delicate and add it little by little in the boiling water with a wooden spoon to avoid lumps. The polenta must cook for about 45 minutes to a porridge-like consistency.

Prepare the soup plates with a bit of sauce & parmesan or pecorino cheese on the bottom. With a spoon make a first layer of matuffi, season with the sauce and cheese, make another layer, season again with the sauce and cheese and serve.