Polenta: a versatile side dish

In the shadow of the Alps, where the air is crisp and the fields vast, Northern Italian cuisine has created a culinary heritage cherished for generations. Central to this rich tradition is polenta, a versatile corn porridge that has captured the hearts of many. It can be either runny or firm, making it the perfect base for countless 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!

Author	Suzanne
People	4
Cooking time	30 to 40 minutes
Prep time	1 hour

Ingredients

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

Preparation

Step 1

Bring the water or stock to a boil with some salt and add the polenta flour while stirring constantly to prevent lumps.

Step 2

Simmer over low heat, stirring regularly, until the polenta is thick and creamy (about 30 to 40 minutes).

Step 3

Stir in the butter and Parmesan cheese until melted.

Step 5

Serve immediately for a creamy polenta or pour into a mold and let cool to slice and bake later.