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  • 2 L of water

  • 1 tablespoon of coarse salt

  • extra-virgin olive oil

  • 300 g flour per litre of water for a firm consistency

  • 250 g flour per litre of water for a softer consistency

  • 200 g flour per litre of water for a very soft consistency

The day after:

  • Butter

  • 15 g grated parmesan

  • 15 g grated pecorino

  • salt  & pepper

  • 2 sage leaves


The origin and history of polenta are closely linked to

the history of cooking.

Polenta is one of the oldest dishes in history and it’s considered

one of the first cooked dishes. Used by the ancient Sumerians and in Mesopotamia, polenta was a dish made with millet and rye.


The classic version, however, is made by cooking coarse grain flour in salted boiling water. Initially, a mixture of coarse spelt cooked in salted water was used and considered peasant food.


Today, it’s become an excellent cooking product to pair with food like mushrooms, tasty meat dishes or aged cheese.

Enjoy it raw!


In the past, polenta was traditionally cooked on a wood-burning fire in a heavy copper pot called “paiolo”. Today, though, we just need a hob and a heavy-bottomed pot with a lid.

Bring a large pot of water to a boil with a tablespoonful of coarse salt. While whisking gently to prevent the formation of lumps, pour the flour into the pot in a steady stream. Once the polenta has reached the right consistency, lower the flame the minimum and cover the pot. Cook for about 45 minutes. The longer polenta cooks, the easier it will be to digest.


For the recipe for polenta alla romana, cut 5 cm diameter discs from the polenta made the day before, arrange them in small single-portion oven dishes and season each with a few knobs of butter, grated Parmesan, grated pecorino, salt, pepper and 2-3 sage leaves. Bake in the oven at 200°C under the grill for 8-10 minutes, i.e. until a golden crust has formed.

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