2 litres of water
300 g of Rovetta “rostrato” corn
200 g of diced ripe Branzi (180 days)
600 g of diced fresh Branzi (60 days)
15 g of kitchen salt
Boil water in a cauldron, add salt and after lowering the fire, add flour gradually, stirring with a beater in order to prevent lumps. Cook for 50/60 minutes stirring often with a stick (or a wooden spoon or an electric cauldron). When polenta is ready, add the ripe Branzi first, mix it properly, then add the fresh Branzi. Stir again and serve in a deep plate.
Out of curiosity:
When served as a single dish, polenta taragna can be seasoned with butter and sage. Otherwise, it is an excellent side for rolls, stew, roasted meat and game.
Boil water in a cauldron, add salt and after lowering the fire, add flour gradually, stirring with a beater in order to prevent lumps. Cook for 50/60 minutes stirring often with a stick (or a wooden spoon or an electric cauldron). When polenta is ready, add the ripe Branzi first, mix it properly, then add the fresh Branzi. Stir again and serve in a deep plate.
Out of curiosity:
When served as a single dish, polenta taragna can be seasoned with butter and sage. Otherwise, it is an excellent side for rolls, stew, roasted meat and game.
