Don't forget to try it!
Polenta, a northern Italian speciality, is a must when visiting the Dolomites. Made from yellow maize, polenta is considered to be the “bread of the Dolomites”.
This traditional dish is certainly easy to cook: Add the maize flour slowly to boiling salt water and stir vigorously to achieve a smooth consistency and avoid burning. Traditionally the polenta is then poured onto a wooden board and cut into thick slices with a piece of string. Once cooled down the slices are then fried in butter or under the grill.
Yet there are many different ways to serve polenta depending on the season. Traditionally it is served with cold milk or butter and Parmesan cheese. However in summer polenta accompanied by freshly picked mushrooms is a favourite. On a cold winter’s day a bowl of steaming polenta served with sausages, possibly cooked in tomato sauce with peppers is a real treat and a must on every menu is polenta and gulasch (polenta served with a tasty meat stew). Some swear on polenta covered with melted mountain cheese and other chefs even add béchamel and tomato sauce to create a kind of layered lasagne.
But no matter how you choose to eat your polenta, it certainly is a dish not to be missed!
More details:
- Recipes
- Try out different types of polenta.
- More recipes
- History of Polenta
