La Polenta

Polenta varieties in northern italy.

La polenta. A traditional dish of loggers and charcoal burners of the current mountain areas of catria and nerone made with corn flour pork meat bacon and grated cheese there is a version re heated in the oven that is called polentone alla carbonara. It may be served as a hot porridge or it may be allowed to cool and solidify into a loaf that can be baked fried or grilled. Polenta taragna or simply taragna is a recipe typical of valtellina and lecco well known. Giada de laurentiis explains how polenta which is made of cornmeal is italy s version of mashed potatoes.

We sat in the secluded rear terrace which has a traditional terracotta tiled floor and numerous flowering succulents in hanging baskets along with a a lemon tree and their home grown plethora of fragrant herbs. 1 review of la polenta this is a true delight. Poner la harina la polenta el azúcar los huevos el aroma de flor de saúco la mantequilla y la sal en un molde adecuado añadir la mezcla de levadura y agua y amasar formando una pasta fina. To cook polenta giada starts with a pot of boiling water which she seasons with salt.

Polenta p ə ˈ l ɛ n t ə p oʊ ˈ italian. For 4 people you ll need 14 oz corn flour but when it comes to the water it depends on the grain. Is a dish of boiled cornmeal that was historically made from other grains. La polenta also known as polenda or pulenda is an ancient dish made from cereal flour which is the traditional staple diet of the contadino peasant farmer especially in the northern italian regions of veneto lombardia trentino and friuli venezia giulia.

An authentic italian restaurant set in this sleepy town with an ambiance an feel of a back street in rome. Polenta is a dish that requires very few ingredients and it s very cheap though a lot of time and patience are required to reach polenta perfection.