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Grilled Polenta Hearts with Amatriciana Sauce #hearts4italy

Posted by Martino Convertino on

“There is nothing like being creative to reinvent a classic”. ~Will.I.Am

In light of the recent devastation in Italy we have created #hearts4italy to show our love and support.

We are happy to share the recipe of our Grilled Polenta Hearts with Amatriciana Sauce, presented at The Morning Show on Channel 7, check us out

The city of Amatrice, near the epicentre, is the city of the well-known Pasta all’Amatriciana, we have re-elaborated the classic Pasta all’Amatriciana, with the unmistakable The Italianos touch, to keep alive the legacy of Amatrice and the other cities destroyed by the earthquake.

Thank you very much for your attention and love for Italy.

SERVES 6 (1 heart each)


Grilled Polenta Hearts

300g Polenta (better if the Truffle Polenta)
1.5L Water
1tbs Butter
50g Grated Parmesan Cheese
Extra Virgin Olive Oil
Salt & Pepper

Amatriciana Sauce

400g tinned diced Tomatoes
150g diced Guanciale (Diced Pork Cheek)
150g diced Pancetta (smoked Pancetta is even better)
1 glass Dry White Wine
Extra Virgin Olive Oil
½ Onion
1 Chili pepper
Salt & Black Ground Pepper
100g Grated Parmesan Cheese
100g Pecorino Cheese


Grilled Polenta Hearts

Boil into a pot 1.5L of Water, with Salt. When it starts to boil pour all the Polenta into the pot and at the same time stirring briskly to prevent lumps from forming.

Cook slowly, stirring continuously for at least 10min. Season with the Butter and the Parmesan cheese.

Pour it in a tray and let cool down in a fridge for few min.

Place it on a Board and with a heart shaped cutter, make 6 pieces.

While the Sauce is ready, pan fry the 6 Polenta hearts in a small Extra Virgin Olive Oil and Sage.

Place them in the plate and top them with some Amatriciana Sauce, with some grated Pecorino Cheese and Parmesan Cheese.

Amatriciana Sauce

Heat the oil in a large pan with the onion. Add the diced Guanciale and Pancetta and fry them gently till lightly browned.

Add the White Wine and let it evaporate completely.

Add the diced Tomatoes and cook for about 5-6 mins, stirring it often.

Serve with the freshly grated Pecorino and Parmesan Cheese straight on the polenta hearts.

Adjust taste with Salt and Black Pepper and serve garnishing with Italian Chopped Parsley.


Tip: The Amatriciana Sauce can be also used to toss through fettuccine or spaghetti.

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