There are some dishes with a strong identity value: one of these – for the regions of northern Italy – and especially for mountain people, is polenta. It is a simple but hearty dish that appeals to the tastes of both young and old. Polenta has very ancient origins, which is why there are so many varieties: from the Taragna, made with corn and buckwheat, to the Polenta Bramata from Brescia, made with wholemeal corn, the Polenta Concia typical of the Valle d’Aosta, and Veneto, with white polenta.

This is the recipe of Chef Max Noacco, which can also be seen in this video.

Beforehand:

Ideally, you should find a mill in your area that uses good quality raw materials and does not carry out any “additional” processing other than milling.

Ingredients

• 500 g yellow cornflour
• 2 litres of water
• 15 g extra virgin olive oil
• 1 tablespoon coarse salt

Preparation methodology

Put the water on the fire and bring to a boil, add the salt, then the flour by sprinkling and the oil. Start stirring vigorously with a wooden spoon. Cook for 50 minutes over a low heat, stirring continuously. When the polenta is cooked, it will come away from the bottom easily. Then pour it onto a chopping board and serve hot.

Max Noacco

“I am a vegetarian cook. From a simple passion – and therefore from a dream – I have realised my lifetime project. Today, together with my partner Sabrina, we have a vegetarian restaurant “Al Tiglio cucina naturale” in Moruzzo del Friuli. My book “Questa è la mia cucina” (“This is my kitchen”) which includes my recipes and anecdotes from my personal life, will make you passionate about vegetarian cuisine.

The recipe was prepared on