Dish

Polenta cröpa o crupa

Polenta cröpa or crupa

To make polenta cröpa o crupa, cornmeal is slowly cooked in water or broth until it thickens. It is then seasoned with salt and butter or olive oil. The polenta is then allowed to cool and is sliced and fried. It is often served with a meat-based sauce such as ragù or ossobuco.

European cuisine› Mediterranean cuisine› Italian cuisine

Porridge

Origins and history

Polenta has been a staple in Italian cuisine for centuries. It was originally made from other grains such as spelt or barley, but cornmeal became the most popular grain for polenta in the 16th century.

Dietary considerations

Polenta cröpa o crupa is gluten-free and suitable for those with celiac disease or gluten intolerance. It is also a good source of complex carbohydrates.

Variations

There are many variations of polenta cröpa o crupa, some of which include the addition of cheese, herbs, or vegetables. Some recipes also call for the use of milk or cream instead of water or broth.

Presentation and garnishing

Polenta cröpa o crupa can be served on a plate. It can be garnished with fresh herbs or grated cheese.

Tips & Tricks

To prevent lumps from forming in the polenta, it is important to whisk the cornmeal into the water or broth slowly and continuously.

Side-dishes

Polenta cröpa o crupa is often served with a meat-based sauce such as ragù or ossobuco. It can also be served with sautéed mushrooms or grilled vegetables.