Notes on The Way
Polenta intended as legume flour or cereals cooked in water has very ancient origins, but has become as we know it now, only after the discovery of America, because the corn that gives it its sunny yellow color, came right from the new continent. From that moment on, polenta became the staple food mainly of the popular classes. Of this traditional dish there are many varieties: from taragna, corn and buckwheat, to the Venetian made with white polenta. A long time ago the polenta was cooked in a copper cauldron suspended above the fireplace
Here, however, we offer a more modern version that will allow you to obtain an excellent polenta to be served with inviting sauces, delicious sautéed mushrooms or creamy cheeses to create robust and appetizing dishes.
Polenta is so versatile that sweet variants are also abundant. E.g. in Vicenza city, it is made with milk, sugar, apples, dried fruit and a dusting of bread crumbs, to then dry it under the ashes of the fireplace or in a more widespread electric oven; while the inhabitants of Trieste prefer the version softened by the plum and rum syrup.