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Potato polenta

Potato polenta


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Potato polenta: the original recipe for potato polenta. The origins and advice on "tanning" (condiment). Classic condiment and diet version.

Potato polenta, the origins

Therepotato polentait is still very popular in Trentino and in the Northern regions of Italy. It is in this area that the recipe seems to have originated.

In fact, in the valleys of Trentino it was not easy to find cereal flours to prepare the classic yellow polenta or the black buckwheat polenta, and so this alternative spread.

Potatoes were widely grown in our territories in the eighteenth century, so much so that they are available to everyone. In those days, potatoes were plentiful and much cheaper than cereals.

Sometimes other small quantities of flour, wheat flour, corn flour but also buckwheat were added to the boiled potatoes to prepare polenta.

There "tanning" (dialectal form of condiment) the most common was a savory sauté of butter, oil, chopped onion and sage.

Today, after a short cooking of the dough, the potato polenta it is generally topped with diced cheeses that melt slowly.

Potato polenta, recipe

Here she iswhite polenta recipewith potatoes and corn flour. For the sauce, in addition to cheese, you can add bacon. Thisrecipeit easily adapts to those who follow a dietvegetarian and is an ally of celiac disease as it is naturally gluten-free. Here are the ingredients for 4 people:

  • 1.5 kg of Trentino white potatoes
  • 60 g of craved cornmeal
  • 150 grams of Trentino low-fat cheese
  • 100 gr of bacon (optional)
  • 1/2 onion
  • 10 g of butter
  • extra virgin olive oil
  • salt and pepperq.s.

Traditionally, thisrecipeit was prepared in a copper cauldron placed on a wood-burning brazier. At home we can adopt a pot and be satisfied with the classic stove.

Boil the potatoes in salted water. When they are ready, transfer them to a saucepan and add a pinch of pepper. Pour in the flour and stir everything with a "trisa", it is a pestle that allows you to mix and mash the potatoes during cooking.

It is no coincidence that the trisa is a typical Trentino kitchen tool ... at home you can make do with a fork, it will be more tiring but with a little patience and using a little water from cooking potatoes you can do it.

Avoid putting potatoes in the blender or in the thermomix! If you do this, you will get an unsuitable texture for the classic potato polenta!

If you really want to save energy, you can first pass the potatoes in a potato masher and then add the flour.

Let it cook for 20 - 30 minutes until the polenta comes off the sides of the pot and is solid. During cooking, cut the cheese into cubes and, in a pan aside, fry the onion with oil and butter. When the onion is golden, add the diced bacon.

In a saucepan, add the diced cheese and mix until the cheese is completely cooked.

Only at this point, use the "concia" (onion, bacon and oil) to enrich itpotato polenta.

Therepotato polentait is the fastest in cooking. Cooking times exceed an hour when it comes tobuckwheat polentaor yellow polenta.

For a light recipe

If you prefer an even more solid and certainly lighter polenta, avoid the "fried tanning". Add the cheese and transfer the mixture into a baking dish to be baked in a preheated oven at 180 ° C for 15 minutes. Let it set before serving.

White polenta and black polenta

If black polenta is made with buckwheat flour, white polenta is prepared with potatoes or with a particular corn flour. For more information on the recipe for white corn polenta, I refer you to the dedicated page:white polenta, recipe.

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