Excellent polenta recipes
Want to try making polenta for the first time or try out a new polenta recipe that’s original and a bit different?
Discover recipes recommended by experts, the Valle del Chiese’s best polenter.
CLASSIC POLENTA RECIPE WITH YELLOW FLOUR
- 4 litres water
- 1 kg Storo Agri '90 yellow flour
- salt, to taste
METHOD:
Heat the 4 litres of water in a pot, enough for 1 kilo of flour. Add 2 tablespoons of coarse salt. When the water is boiling, sprinkle in the flour, taking care to stir quickly to avoid lumps in the mixture. Bring to the boil and cook for about 30-40 minutes. When the polenta is cooked, give it one strong blow with the wooden spoon and then serve it steaming hot on a wooden chopping board.
POLENTA CARBONERA RECIPE
- 4 litres water
- 1.5-2 kg Storo Agri '90 yellow flour
- 0.4 kg butter
- 0.5 kg seasoned cheese (Spressa)
- 0.5 kg fromage frais (Spressa)
- 0.2 kg Trentino grana cheese
- 1 kg salamino fresco
- 2 glasses of wine
- salt and pepper, to taste
METHOD:
Heat the 4 litres of water in a pot and bring to the boil before adding coarse salt (to taste). Then sprinkle in the flour and whisk quickly to avoid lumps forming in the mixture. Leave the mixture to rest for 2-3 minutes and then bring to the boil, stirring clockwise with the trisa for around 30-40 minutes. In the meantime, brown the butter and salami in another pot. Pour in the red wine to enhance the flavour. Cut the cheese into small pieces and set it aside for now. When the polenta is cooked, tip it into another pot, stir and add the butter and salami, followed by the seasoned cheese, soft cheese, grana cheese and a little pepper. When the soft cheese is almost melted, serve on a wooden chopping board.
POLENTA MACAFANA RECIPE
- 3-4 litres of water
- 1 kg Storo Agri '90 yellow flour
- 200 g butter
- Onion for sautéing
- 500 g soft Spressa
- 200 g Trentino grana cheese
- 500 g chicory
- salt and pepper, to taste
METHOD:
Boil the 4 litres of water in a pot, add the salt and chicory (washed and finely chopped). After a couple of minutes, add the Storo yellow flour and cook for 25 minutes. Add the soft Spressa (diced) and continue cooking, stirring well, for a further 10 minutes. Remove from the heat, spoon the entire contents into an oven dish, sprinkle with grated grana cheese and pepper and, finally, pour in the melted butter and onion (previously browned in the butter).
POTATO POLENTA RECIPE
- 1 kg local Storo flour
- 700 g local potatoes
- 4 litres water
- salt, to taste
- 1 knob butter
- 1 onion
METHOD:
Cook the potatoes in a pot with a little water. Once they are cooked, mash them with a pestle, add yellow flour to form an even dough, cook for about 30 minutes. Before serving, add the butter (browned and seasoned with onion).
Note: There is also a variation that includes white flour in addition to the yellow flour.
