Ingredient

polenta

Polenta is inextricably linked with the fate of mountain populations, especially the Alpine ones, keeping in mind how for centuries it has been an important part of the daily diet of these people: generally prepared inside a copper pot, cooked Traditionally on the fireplace, polenta requires rather long cooking times and, above all, it must be constantly - but with particular lightness - mixed so that it does not stick to the bottom and maintains a consistency that is not excessive. Although it is famous above all for being obtained from corn, distinguishing itself for its yellow colour, polenta also exists in black and white types.

Use in cooking

Polenta is used both as a side dish for fish and meat-based second courses, as well as to prepare appetizers, desserts and first courses.

Preservation

Polenta should be stored in its well-sealed packaging, then placed in a dark, cool and dry cupboard.

Curiosity

Although it is believed that polenta is a typical specialty of the Alpine or Italian mountain regions, in reality, polenta is very common throughout the Alps.