Our Homemade Polenta Recipe

Polenta and Gnocchi are the most popular staples in the mountain regions of the Veneto.

Our house is in Piovene Rocchette, in the heart of Veneto Italy, and here polenta is even eaten for breakfast, served in a bowl of hot milk. I might sound a little weird but it is hands-down better than cornflakes for breakfast.

This polenta dish is 100% traditional.

Ingredients

1 ½ liters of water

500 gr of ground yellow Indian corn

salt to taste.

Instructions

• Boil some lightly salted water

• Drop the corn meal into the water while mixing continually with a wooden spoon (it really must be a wooden spoon a metal one changes everything).

• Cook the polenta for forty minutes or until it comes away from the sides. An egg can be added to add richness to the final dish. I personally like it with the egg added but try it both ways to see which you prefer.

Serving Suggestions

Serve hot as an appertizer often covered with a variety of local strong tasting cheeses or as a side to a roast.

Like I mentioned at the top of the page you can let the polenta cool and cut into slices. You can then serve the slices with hot milk for breakfast.

I hope you enjoy your polenta and if you would like another great polenta recipe, or any other recipe please, feel free to contact me.

Maria