Polenta

Polenta is a gastronomic preparation made from grain flour, traditionally corn, cooked for a long time in boiling salted water until it becomes a dense mass that separates from the pan. The basic recipe calls for boiling salted water, pouring in the flour, and cooking for about 50-90 minutes, stirring frequently until it separates from the pan.

• What it is: Polenta is a thick, warm mixture of grain flour and water, slowly cooked.
• Ingredients: Although today it is almost always made from corn flour, its historical definition also includes spelt, rye, or buckwheat flours.
• History: It is one of the world's oldest cooked foods, with origins dating back to Mesopotamian civilizations.

• 500 g cornmeal (preferably brama or coarse)
• 1.8 liters water
• 10-15 g coarse salt

• Boil the water: Pour the water into a heavy-bottomed saucepan and add the coarse salt.
• Add the flour: Bring the water to a boil, then slowly pour in the cornmeal, stirring constantly to avoid lumps.

• Consistency: For a thicker polenta, use less water (ratio 1:3); for a softer polenta, use more water (1:5).
• Variations: There are various flours, such as bramata (coarse) and fioretto (fine), as well as regional variations such as polenta taragna (with corn and buckwheat flour).

• Pairings: Polenta is a versatile dish, served with ragù, cheese, mushrooms, or sausage.