• print this recipe

Polenta

For centuries polenta was regarded as a meal for the poor. Corn was introduced to the south of what is now Canton Ticino as long ago as the beginning of the 17th century in, which led to a change in the monotonous cuisine. But it took another 200 years before polenta - at first made of mixed flour, only later of pure cornmeal - became the staple dish of the area. 

Ingredients for four people:

• 5 cups water
• 2 cups polenta
• 1 tsp salt

Method:

1. Bring the water and salt to the boil
2. Remove pan from the heat, pour the polenta in slowly, stirring constantly, then return the pan to the stove 
3. Lay a wooden spoon across the pan, and place the lid on the spoon. This will stop the polenta from spurting out as it cooks
4. After a few minutes stir again, then replace the lid
5. Boil the polenta for at least 45 minutes, preferably more, stirring frequently. It is meant stick to the bottom, and even burn on slightly
6. Tip the polenta, which is very thick, onto a board, and cut off slices using a thread held between your hands. 
   

Polenta prepared in such a way is especially good with meat served with a rich sauce.

Shortly before the end of the cooking time the polenta may be enriched with, for expample, an ounce or two of butter and/or grated parmesan to taste.