Polenta

Polenta is a traditional dish from northern Italy, very simple yet comforting at the same time. Here is the basic recipe:

Ingredients

• 250 grams of cornmeal for polenta
• 1 liter of water
• Salt to taste

Preparation

1. Bring the water to a boil in a large pot and add salt.
2. Slowly pour in the cornmeal, stirring constantly with a whisk or a wooden spoon to prevent lumps from forming.
3. Lower the heat and continue to cook, stirring frequently, for about 40-45 minutes or until the polenta has reached a thick consistency and easily pulls away from the sides of the pot.
4. Once cooked, you can pour the polenta onto a cutting board and let it set for a few minutes before slicing, or you can serve it soft as an accompaniment to stews, ragù, or cheeses.

Fun Facts

Polenta is not only a dish in itself but also a versatile base for many other Italian regional dishes. In northern Italy, it is often paired with gorgonzola, mushrooms, alpine cheeses, or as a bed for wild game and braised meats. Polenta can also be left to cool and then grilled or fried to give it a crispy texture and is often served with sauces or ragù.

If you desire something a bit different, you can enrich your polenta with aromatic herbs, grated cheese, or cook it in broth instead of water for a more intense flavor.