Polenta

Polenta is another traditional course from North Italy. It is quite rich and therefore requests either a long walk with the dog or an hour on the sofa to bring back the forces.

It goes with meat dishes (my colleague eats polenta with rabbit meat) or "pure" with butter and aged cheese. I'm not a traditionalist, so I eat polenta fried! It goes with creamy soups, as a Japanese-dish surrogate or, why not, as a nice starter at Valentine's day. 

There are plenty of recipes on cooking polenta on the web, like the one I've chosen for you. But I must be honest with you, I'm not cooking Polenta for 45 minutes stirring and stirring all the time, no, I'm using parboiled polenta ready in five minutes.

For polenta as a pleasant starter, I use the quantity of corn flour indicated for 1 person and instead of water I use some broad perfumed with concentrated tomato paste.

Verse the cooked polenta on a backing plate and with the help of a rolling-pin and a piece of transparent film roll it to a 1/2 cm. thick sheet.

When cooled, cut it in pieces as you prefer and fry them in hot oil.