Our Homemade Polenta Recipe

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. It might sound a little weird but it's hands-down better than cornflakes for breakfast.

This polenta dish is 100% traditional.

Ingredients

1 and a half liter of water

500 gr of ground yellow Indian corn

a pinch of salt to taste.

Cooking 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 as a metal one changes everything).

• Cook the polenta for around 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 or as a side to a roast. To make it even more delicious the hot polenta is often covered with a variety of local strong tasting cheeses. I enjoy it with melted Gorgonzola cheese.

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. When I was a child I used to have this every morning - this was my version of morning cornflakes. I loved it and to be honest still do.

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

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