Polenta recipe from Italy

Polenta is typical of northern Italy

A kind of polenta equator runs through Italy: polenta is only eaten in the northern Italian regions. For example in Piedmont, Lombardy, Friuli, Veneto and Trentino. There, the dish is one of the cornerstones of the cuisine. The southern Italians therefore lovingly mock the northern Italians as “polentoni”!

However, this was not always the case, as corn only arrived in Europe with the explorers of South America from 1650. At that time, porridges made from ground broad beans, chickpeas or buckwheat were served. Corn very quickly replaced all of these ingredients. Corn polenta became commonplace.

There are still three types of polenta in Friuli today: yellow polenta, white polenta made from light corn flour and black polenta made from buckwheat. The latter is mainly served with butter or anchovies, while corn polenta goes very well with grilled and baked fish. The yellow polenta is the most versatile.

Corn is called granoturco in Italian – Turkish corn, because corn was imported and came to Venice by ship.

Polenta stesa and variations

For polenta stesa, the cooked maize porridge is placed on a moistened wooden board, spread flat and topped with sausages, tomato sauce or meat ragout. The wooden board is then placed in the middle of the table and all the diners help themselves with their forks.

Polenta also tastes very good if it is first allowed to cool, then cut into slices and fried in a pan.