Polenta is a typical recipe in the northern Italy, Valtellina, where the tradition of the polenta is very rich and deeply rooted. Always referred to as the "food of the poor" polenta is cooked according to many recipes from Valtellina thanks to his goodness and simplicity: the polenta, in fact, is nothing but a mixture of water and cereal flour, cooked in a cauldron. But it can be prepared with a variety of cereals and even chestnuts. The origins of polenta have their roots in the period when Christopher Columbus returned from America and brought a plant that nobody had never seen in Europe: the corn or maize. Colombo explained that the natives of the Americas used to prepare a kind of compound of corn flour and water, which was then cooked and seasoned with sauces, vegetables, meat or cheese. Once grown, the plant of maize, grew very prosperous in the northern part of our country and for this great abundance, together with its low cost, it became the preferred food by the poor and especially the farmers who cultivated cereals. The polenta tastes very "neutral", and the farmers found many variations to combine this food, highly nutritious and inexpensive, with other existing courses. And over time, polenta took the place of expensive bread in the feeding of farmers and became so common that in some places it was discovered that those who ate only polenta without any other food, first became ill due to shortage substances needed by the body to defend itself from disease. Nowadays, polenta recipes have been handed down to us by our fellow mountaineers, and many are really all very good: the fried polenta, polenta and Osei, concluding with the famous polenta tanning and taragna. It is delicious with tomato sauce and sausage ... Or with champignons and truffles ...

Created by Andrea Poidomani