Polenta is a very old Italian dish made from maize flour or another cereal. Although it is known in its various variants throughout Italy, in the past it was the staple food of poor people’s cuisine in various northern areas: Lombardy, Veneto, Valle d’Aosta, Piedmont, Liguria, Trentino, Emilia-Romagna and Friuli-Venezia Giulia. Polenta is also traditionally cooked in Tuscany and in the mountain areas of Umbria and Marche, Abruzzo, Lazio and Molise.
The basic cereal most commonly used is maize, imported in Europe from the Americas in the 16th century, which gives its characteristic yellow colour, while previously it was darker because it was made mainly with spelt or rye, and later also with buckwheat, imported from Asia.
Yield: 4 persons
- 350 g maize flour for polenta
- 1l and a half of water
- salt to taste (one tablespoon should be sufficient)
- organic parmesan cheese
- The first thing to do is to prepare the polenta! Heat a litre and a half of water and add salt. As soon as it starts to boil, pour in the maize flour and stir with a whisk. No lumps should form! After about 40 minutes the polenta will start to come away from the edges of the pan, cook it for another 10 minutes and then roll it out very thinly on baking paper, using another sheet and a rolling pin. It must dry out.
NB: the most important moment is when you pour the cornflour into the water, a little at a time, stirring with a whisk. When you have finished this operation, keep stirring from time to time and remember that the polenta must simmer throughout the cooking process. When the polenta has gained consistency and dried, take your baking paper with the fine polenta spread on top, preheat the oven to 180° and bake.
- The baked polenta chips will be ready when they get a crispy texture. The thickness is up to you