Polenta
First published: 19/II/05
Polenta can be defined simply as maize cream and is perhaps the most characteristic dish of Northern Italy. It has something to do with the past (when it was seldom the basic if not the only food available to farmers) and with rituals, as it is always present in local public parties, when it is cooked by the "men" of the town in big pots on wood fire. In Domus Alessandra, polenta cannot be prepared either than with the traditional copper cooking vessel.
Ingredients:
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maize flour (there are several qualities) or half maize half buckwheat;
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water;
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salt to season;
Special equipments:
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Copper pot
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a large wooden chopping board
Preparation:
The copper pot is hanged over the wood fire with all the salted water. Just before boiling, the maize flour is poured gently inside, a little at a time, so as to be able to melt by stirring. When all the flour has been used, polenta is to be stirred for 40 to 50 minutes. Then it is spilled on the wooden board and served.
For further info and your advice please e-mail me at:
coquinaria@domusalessandra.com