Polenta: a versatile side dish

In the shadow of the Alps, where the air is crisp and the fields are vast, Northern Italian cuisine has created a culinary heritage that has been cherished for generations. At the heart of this rich tradition is polenta, a versatile corn porridge that has won the hearts of many. It can be either runny or firm, making it the perfect base for a variety of dishes.

Whether you combine it with a rich ragout, grill it into crispy slices, or simply serve it with a knob of butter and a pinch of salt, polenta is a canvas waiting for your culinary creativity. Join us on a journey through the valleys of Northern Italy. Buon appetito!

Ingredients:

• 200 grams of polenta flour
• 1 liter of water or stock
• 50 grams of butter
• 100 grams of grated Parmesan cheese
• Salt to taste

Preparation:

1. Step 1: Bring the water or stock to the boil with some salt and add the polenta flour while stirring and keep stirring to prevent lumps.
2. Step 2: Simmer over low heat, stirring frequently, until the polenta is thick and creamy (about 30 to 40 minutes).
3. Step 3: Stir in the butter and Parmesan cheese until melted.
4. Step 5: Serve immediately for a creamy polenta or pour into a tin and let cool to slice and bake later.