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Taste and atmosphere
About
A traditional cornmeal dish that has sustained communities in the mountain villages of Trentino-South Tyrol for centuries.
Flavors, dishes and restaurants
Cuisine
Particularly associated with the Valsugana valley, this polenta is the star of dinner tables in Trentino-South Tyrol. It is traditionally cooked slowly in copper pots and served with mountain cheeses, wild mushrooms, or stews. Map coordinates can be seen on the Harita.
Ingredients
- 300g coarse yellow cornmeal
- 1.2 liters water
- 1 tablespoon rock salt
- 50g butter
- 100g local mountain cheese (such as Puzzone di Moena)
Preparation
- Bring the water to a boil in a large pot and add the rock salt.
- Gradually pour the cornmeal into the boiling water, whisking constantly to prevent lumps.
- Reduce the heat to low and cook for 40-50 minutes, stirring frequently with a wooden spoon.
- Just before turning off the heat, stir in the local butter and cubed mountain cheese until melted.
Practical notes before you go
Visit
- Type
- Food
- Tip
- Menus and hours can change; confirm before you go.
Related places around here
Nearby
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