Polenta

Preparation

30 min prepare wood fire

Cooking time

40-60 minutes

Portions

for 6 people

Expense

medium

Background and origin

Polenta is a traditional dish from the canton of Ticino, originating from simple peasant cooking. Originally made with buckwheat, it was prepared with corn flour from the 17th century onwards, after corn was introduced from America. In Ticino, it is still traditionally cooked over a fire in a copper kettle.

Typical side dishes for polenta include luganighe, braised dishes (brasato, ossobuco, game ragù), mushrooms, and formaggini or zincarlin from the Vallemaggia.

Ingredients

1 l water with vegetable stock
1 liter of milk
500 g corn flour (Bramata)
50 g butter
rosemary
thyme
Grated cheese
Salt

Preparation

Step 1

Hang a copper kettle on a tripod over the fire. Melt the butter and lightly roast the thyme and rosemary.

Step 2

Add vegetable stock and milk and bring to a boil

Step 3

Add corn flour and cook for 40-60 minutes, stirring constantly, depending on the cooking time.

Step 4

Add grated cheese if desired and season with salt

Step 5

Turn the finished polenta out onto a wooden board and serve immediately with side dishes.

Side dish tips

Formaggio di Vallemaggia or Gorgonzola
Grilled Luganighe or Citcitt
Braised dishes such as brasato, ossobuco or game ragout
Caponata or oven-baked vegetables