Primi

Polenta

(Poh-LEN-tah)

Made of boiled cornmeal, polenta is an export of northern Italy. Wonderful warm base for meat sauces, stews, cheese and more. May also be cooled until it solidifies into a loaf to be baked or fried.

Ingredients

3 cups water (or chicken broth, or half water and half broth)
1 cup yellow cornmeal
Dash of salt

SERVING SUGGESTIONS

Pour meat sauce or stew over polenta and top with grated cheese.
Or mix cream cheese into polenta.
Alternatively, slowly heat heavy cream, pour over polenta and add grated cheese.

Polenta concia (CON-chya), our special treat, was served in the kitchen. Mounded onto a cutting board, a depression on top was filled with meat sauce and grated cheese. Everyone ate from the board with just forks, no plates allowed."

“Grandma said polenta was peasant food. Grandpa never really liked it, but he ate it anyway.”

– Theresa (Magelli) Swanson

DIRECTIONS

PREPARATION

Add liquid and salt to a medium size saucepan and bring to a boil over medium-high heat.
Rapidly stir in cornmeal. Stir or whisk until smooth, removing lumps.
Reduce heat to medium-low heat.
Stir frequently to prevent the mixture from burning and to keep lumps from forming.
Cook until well thickened and grains are tender, approximately 35 minutes.

MICROWAVE

Add all ingredients to microwave-safe bowl and cook on medium.
Remove, stir, and continue cooking until mixture is thick.