Polenta taragna by Valentino Bontempi
6 servings
20 minutes
This simple dish is very popular with Italians, especially in the north of the country. It is easy to prepare, cheap and quickly satiates. It is often prepared from the remains of various cheeses. In times of famine, it was this dish that saved peasants from starvation. Polenta was prepared in a large copper pan. The polenta itself was cut with an ordinary thread (so that the product would not go to waste, sticking to knives, etc.), dipped in fish or meat sauce. And now polenta is recommended as a side dish for main courses that have sauce.
1
Bring to a boil water mixed with milk, add a little salt (carefully, as cheeses are also salty), add stale bread.
- Water: 600 ml
- Milk: 400 ml
- Stale white bread: 1 piece
2
Add corn flour and cook on low heat for 10-15 minutes, stirring constantly with a whisk.
- Cornmeal: 350 g
3
Add grated Italian cheeses (to taste) in small portions, stirring thoroughly until the cheese is completely melted.
- Cheese: 200 g
4
Melt butter in a pan and sauté crushed garlic. Pour the butter into the polenta. Garnish the dish with chopped parsley. Gorgonzola and Edam cheeses are perfect for polenta.
- Butter: 150 g
- Garlic: 1 clove
- Parsley: 1 stem
