Polenta

Polenta is a typical Italian recipe of the northern part of Italy. It is a dough made of water, salt and maize flour that is traditionally cooked in a copper pot for about 30-40 minutes.

There are different kinds of flour with which you can prepare polenta:

- yellow flour made of yellow maize

- white flour made of white maize or millet

- flour of buckwheat

- flour of beans mix with maize yellow flour

- flour of buckwheat mix with maize yellow flour used to prepare polenta called “Polenta Taragna”, typical of Valtellina, Brescia and Bergamo.

Polenta is an Italian recipe, typical of the autumnal and the winter period, that can be served with meat, fish, cheese, milk and many other Italian ingredients. In the following recipe it is explained the simple way to prepare polenta. The next time I will present typical Italian recipe made with polenta like polenta with mushrooms, polenta with stew, polenta with cheese, polenta with bruscitti, polenta with braised meat and many other.

I used to eat these good recipes not only at home, prepared by me or by my mum, but also in the Italian mountain hut after a long hike.

INGREDIENTS (for 4 people)

500 g of Maize flour

2 liter of Water

1 Tablespoon of salt

PREPARATION TIME: 5 minutes

COOKING TIME: 40 minutes

WINE: Cabernet delle Venezie (Red Wine)

PREPARATION

In a pot of copper put the water and let it warm. Before water boils, sprinkle the maize flour into the water and begin to stir with a wood-spoon.

Continue to stir for about 40 minutes until polenta become thick.

Serve it over a cutting board. This is the result:

BUON APPETITO!