The recipe comes from an article on a unique Tuscan farm, Spannocchia, a working farm “eco” retreat, noted for its artisanal salumi. The casserole was delicious, and the farm looks even more intriguing. I love the idea of being able to hang out in a Tuscan kitchen taking cooking classes for vacation, don’t you? Add the tomatoes and their juice (break up tomatoes as you put them in), parsley, and oregano. Bring to a simmer, reduce heat and cook for 15 minutes, uncovered, until sauce is reduced to about 3 cups. Mix in fresh basil, season to taste with salt and pepper. Links: Mexican polenta casserole from Kath Eats Real Food Polenta pizza from Susan at FatFree Vegan Kitchen
