Every day in the kitchen we stir the polenta in the copper pot, the paiolo, over the wood fire. There is no secret, but there are two things you cannot skip: the right flour and time.
What you need, for four people
- 300 g coarse maize flour (bramata)
- about 1.2 litres of water, plus a little hot water on the side
- a scant tablespoon of coarse salt
The basic ratio is about four parts water to one part flour. With more water the polenta comes out soft, for eating with a spoon; with less, firm, for cutting into slices.
The method
- Bring the water to the boil in the copper pot or a heavy-based pan, then add the salt.
- Pour in the flour in a thin stream, a little at a time, stirring with a whisk. This is when lumps form: take your time.
- Once all the flour is in, switch to a wooden stick or spoon and turn the heat down. The polenta should simmer, not boil hard: it spits and catches.
- Stir often, scraping the bottom and sides well. If it gets too stiff too soon, add a splash of hot water.
- Cook for at least 45–50 minutes. On the wood fire we go past an hour: coarse flour needs time to lose its raw taste.
The polenta is ready when it comes away from the sides of the pot on its own and leaves a thin crust. That crust, scraped off, is the reward for whoever did the stirring.
Onto the board
Turn the polenta out onto a wooden board, let it rest for a few minutes and cut it with a taut cotton string: a knife squashes it, the string does not.
And the next day
Leftover polenta keeps in the fridge, covered, for a couple of days. Sliced and grilled or fried, it turns crisp outside and soft inside. In the grotti it used to be eaten cold as well, in pieces, in a bowl of milk.
What with
We serve polenta with beef braised in Merlot, braised rabbit, wild mushrooms in autumn, or simply a piece of alpine cheese melting on top. For the wine, see our article on Merlot pairings.