Following a post about Baccalà, here it comes the post about the other traditional dish that composes part of my blog’s name 🙂 Polenta, just the name reminds me automatically rich stews or roasted meat recipes, especially those which are usually prepared in the winter season (but not only)! Those kind of intense flavors, juicy meats, tasty…
Tag: cornmeal
Sbrisolona Cake
The Sbrisolona is a cake typical of Mantua area, it’s hard, friable and rich (of calories 😀 ), it’s a rustic recipe with a poor origin (from the old peasant culture, as often) and with a history that dates back several centuries (it seems the first recipes are from the XVI/XVII century), and some sources…
Capriolo in Salmì con Polenta Taragna – Venison Salmì/Stew (Roe Deer) with Polenta Taragna
Winter season to me means also juicy and tasty game recipes 🙂 And roe deer is one of my favorites. Let me tell you soon that to prepare a real salmì you have to leave the meat in a marinade for at least 24 hours, or even more, also 3-4 days. But this is needed…
Polenta-Nachos :)
This is not really a recipe, but a nice use of leftovers, or at least what some people would think it’s not to eat 🙂 How did I make these “nachos”? I simply scraped the bottom of the pot after I made polenta at lunch 🙂 As often happens, there was a nice full layer of crunchy…
Polenta & Baccalá 