Low-cost, shape-shifting ingredient is always a treat – whether it’s baked into a cake or fried until crisp
Polenta is still most regularly eaten in the north of Italy, but almost every region has a version – whether served with fontina cheese in the Valle D’Aosta or pork loin in Lazio.polentoni
Sign up for the fun stuff with our rundown of must-reads, pop culture and tips for the weekend, every Saturday morning Trimboli advises whisking to avoid any lumps when pouring polenta into boiling water. “Cook for 45 minutes at a very low temperature, stirring every few minutes so it doesn’t catch at the bottom of the pan. Add water or stock little by little if it needs more.”
The cookbook author Paola Bacchia says that in her family, polenta was cooked only with water and salt.
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