Polenta-An Italian favourite

The ingredients to make polenta vary only slightly throughout Northern Italy. In some regions the yellow cornmeal used is very finely ground, while in other regions it is coarse, and in some others two kinds of polenta are blended. Sometimes yellow or white cornmeal mixed with buckwheat is used. The procedures employed to prepare polenta do not vary much. What varies is the thickness of the final product, according to how and with what polenta is going to be served. In order to maximize the taste, a harmonious balance in texture between polenta and other ingredients is necessary.

It is desirable to use coarsely ground polenta to make a rather thick polenta, while the finely ground type is more suitable for a thinner polenta. Medium ground cornmeal is suitable for most preparations. Whatever kind of polenta is used, be sure that it is dry and without lumps. It should be recently ground; if stored for a long time, the polenta may taste bitter.
Basic cooking procedures


The best kind of pot in which to cook polenta is the classic paiolo, made of copper without a tin lining, and with a convex bottom. Stirring is done only with a wooden paddle. The paiolo should only be half full with water; otherwise, in adding the cornmeal the water might overflow. The water should be properly salted in the beginning in order to avoid having to add either salt or water later in the cooking process. For each pound of polenta use 2 quarts of water and oz of salt. This ratio applies to a soft polenta, which are always servrd with a condiment or with other ingredients added. If polenta is to be used baked, grilled or instead of bread, use a 3 to 1 ratio of water to polenta, use the same amount of salt. Bring to a boil the proper quantity of water, adequately salted, then lower the heat (be careful, because in the beging while adding cornmeal, boiling water might easily splash) and add the coarsely ground cornmeal, little by little, stirring constantly. Do not pour directly from the container, but use your hands, pouring a handful at time. After adding all the cornmeal, increase the heat and let cook for 40-50 minutes, stirring constantly. While cooking, the heat should be high, to cause bubbles to rise and burst on the surface. While stirring separate the polenta from the sides of the pot and from the bottom toward the top. When ready, the polenta should come away from the wooden spoon (tarello) and from the sides of the pot. It can be served hot immediately with the desired condiment, or it may be poured out of the paiolo onto a wooden board. To do so, smooth the surface of the polenta and with a brisk move, turn the paiolo upside down. The polenta will easily come away from the paiolo. Cut with a wooden knife and serve. Polenta is often cut with a piece of thick string stretched tightly between two hands. NOTE: Polenta made with finely ground cornmeal forms lumps easily. In order to avoid this, add a fifth of the cornmeal to the salted water while it is still cold, mixing with a whisk. Once the cornmeal is blended with the water, cover, in order to prevent boiling polenta from splashing, and let boil for 10 minutes. Then, stirring constantly, add the remaining cornmeal following the procedures described in basic method.

How to serve polenta

Polenta is often served, as a starch instead of bread, especially in rural and mountain areas, together with tiny deep-fried fish, broiled cotechino, salami, or cheese. In this case it is not sauced but is served solely as a complement to meat, game and fish dishes cooked in sauces or gravies. Polenta is also served with cheese (gorgonzola, toma, fontina) or in bowls with cold milk. It is delicious when served very hot, dotted with fresh butter and sprinkled with parmigiano. It is good when sliced, arranged in layers in a baking dish, covered with wedges of parmigiano, sprinkled with melted butter and baked for a few minutes. You may add thinly sliced white truffles, if in season. Polenta leftovers may be sliced and fried in oil or lightly grilled over charcoal, then served either as a side dish or, better yet, covered with lard minced with parsley and garlic. Polenta may also be prepared by cooking it with other ingredients like beans, cabbage, spinach, and potatoes. In this case, polenta is dotted with butter or browned lard, sprinkled with parmi.qiano, and thus served as a complete