Roasted Garlic Polenta Agnolotti

Roasted Garlic Polenta Agnolotti

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$18.00
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$18.00
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Polenta is a staple of Northern Italian cooking and one of our favorite ways to showcase corn when the vegetable itself is out of season! We’ve gone ahead and slow cooked Anson Mills Polenta then finished it with a purée of confit garlic and a ton of Parmigiano-Reggiano. Once cooled, we use this mixture to fill agnolotti. 

INGREDIENTS: Anson Mills polenta, garlic, Parmigiano-Reggianno, butter, 00 flour, egg, salt

Contains wheat, egg, dairy

STORE IN FREEZER. COOK FROM FROZEN.

Approx. 1 Lb of Pasta