Dish
Polenta nera
Black Polenta
To make polenta nera, black cornmeal is slowly cooked in water or broth until it thickens. It is then seasoned with salt and butter or olive oil. The polenta can be served soft or allowed to cool and then sliced and grilled or fried. It is often served with tomato sauce, cheese, or meat.
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 It was originally made from other grains such as spelt or barley, but cornmeal became the most popular grain for polenta in the 16th century.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 nera 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 nera, 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 nera can be served in a bowl or 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 nera is often served with tomato sauce, meat, or cheese. It can also be served with sautéed mushrooms or grilled vegetables.
Drink pairings
Red wine is the most common drink pairing for polenta nera.
Delicious Polenta nera recipes
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