You are using an out of date browser. It may not display this or other websites correctly. You should upgrade or use an alternative browser.
polenta balls
Polenta is a dish of (typically) cornmeal porridge, not an ingredient. It is a traditional Italian preparation of a variety of coarsely ground grains or starches cooked into a porridge.
Polenta is a dish of (typically) cornmeal porridge, not an ingredient. It is a traditional Italian preparation of a variety of coarsely ground grains or starches cooked into a porridge.
Authentic polenta is most typically made from a variety of corn called eight-row flint, or otto file in Italian. It's an heirloom variety that produces a porridge that is deep in both colour and flavour. It's also milled differently from cornmeal. It is often labelled as polenta. However, the dish polenta can be made from any starchy or coarse grains cooked into a porridge. Northern Italy is known for polenta taragna, a porridge of cornmeal and buckwheat meal. Chestnut flour, chickpea flour, or coarse ground rice are just a few of the many grains that were traditionally used, and are still used, in Italy. However, cornmeal polenta is by far the most common preparation.
Whether leftover or made from scratch, one of the many ways to use polenta is to make polenta balls filled with a stringy Italian Gorgonzola cheese. I made them from scratch using instant polenta, then fried; after all, they’re meant to be something tasty and quick to prepare.
You can also stuff...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.