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In the video the recipe for polenta, made with craved flour, with coarse grain, using the pressure cooker. Topped with a unique flavor sauce. I tried this dish for the first time in a village festival in the province of Parma, I was very impressed, I am happy to have reproduced it and with pleasure I share it with you all. Polenta is an ancient dish of Italian origin based on corn flour or other cereal.
The most used basic cereal of all is corn, imported into Europe from the Americas in the 16th century, which gives it its characteristic yellow color, while previously it was darker because it was made mainly with spelled or rye, and later also with buckwheat, imported from Asia.
Polenta, with numerous variations, is also widespread in Hungary (puliszka), Malta (tgħasida – historical), in the French territories of Savoy and the County of Nice, Gascony (cruchade) and Languedoc (milhàs), in Switzerland, in Spain (for example the Castilian dish morcilla di Burgos y polenta [5]), Croatia (palenta, žganci or pura), Slovenia (polenta or žganci), Serbia (palenta), Romania (mămăligă), Bulgaria (kachmak), Georgia ( ghomi), Albania (harapash), Corsica (pulenta or pulenda), Argentina and Uruguay (polenta), Brazil (polenta), Ukraine (culesha) Morocco among the Berber tribes (“tarwasht”), Venezuela, Chile and Mexico .los tamales of Mexico. Umutsima in Burundi. Sorullo of Puerto Rico.
The cauldron is the pot where the polenta is cooked, it is hooked to a chain in the fireplace, (traditionally made of copper), the polenta is constantly stirred with a hazelnut wood stick, called “cinnamon”, for at least an hour.
Polenta flour is usually stone ground (“bramata”) more or less finely depending on the tradition of the region of production.
The term polenta derives from the Latin puls, a kind of spelled polenta (in Latin far from which “flour” derives) which formed the basis of the diet of the ancient Italic populations. The Greeks, on the other hand, usually used barley. Currently there are pre-cooked maize flours on the market, which allow you to cook polenta by reducing cooking time.
There are several polenta dishes in Italy:
Polenta alla carbonara, Polenta taragna, La vüncia, white polenta,
Polenta e osèi, Polenta cròpa, La pulenta uncia, La polenta e bruscitti, La pult, Polenta with yellow flour from Storo, polenta concia, polenta consa, pulëinta, scagliuozzi, scagliozzi, la frascatula, purenta, pulenta or farru ,
Fig Leaf Times Two by Kevin MacLeod is a piece licensed under a Creative Commons Attribution 4.0 license.
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Triumphant Return by Audionautix is a song licensed under a Creative Commons Attribution 4.0 license.
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