2.
Staple food in Northern Italy
National Dish, “Italian Grits”
Started out as one of the simplest foods made from
grain
Coarsely ground corn meal
Served as a sort of porridge with meats and cheeses
Also hardened in the form of a cake and even
cookies
Polenta
3.
In Roman times, polenta was a staple for mighty
Roman Legions, as well as peasantry
All preferred its simplicity and tastiness
Besides buckwheat polenta introduced by the
Saracens, most of Italy’s polenta consumption was
made from golden yellow corn to the Veneto’s white
polenta
History
4.
The old fashioned way is using a round bottom
copper pot called a Paiolo, and a long wooden spoon
know as a Tarelle
Soft polenta requires a 3 to 1 ratio of water over heat
while constantly stirring for 50min
Cooking polenta today is much easier and only
requires occasional stirring
When finished it can be eaten soft, or poured onto a
slab and cooled to form a cake
Making Polenta
5.
The reason for polenta’s popularity is also because of its
versatility
It can be served with everything, especially what is in season or
locally grown and raised
Soft polenta can be a replacement for bread during a meal
Instead of a pasta dish, it could be served with butter and
cheese and shaved truffles
Could also be layered into a lasagna like dish
Or grilled and served with bruschetta toppings such as
mushrooms and tomatoes.
Serving Polenta
6.
Made from coarsely ground corn meal– from corn!
Italy is the eight largest producer of corn in the
world
Grown throughout Italy, but the highest
concentration is in Northern Italy
Region of Vento accounts for 24% of the nations total
corn
Corn is planted in April through mid May, and is
harvested in September and October
Indigenous Nature
