Recipes

POLENTA HISTORY

Polenta is an ancient staple food used primarily by the people of northern Italy. Varying from a firmer breadlike texture of Venice and Friuli, to a creamier texture of the Abruzzi region, Polenta was always made the same way; with a great deal of muscle & patience stirring the cornmeal mixture in copper kettles over a hot fire. Fortunately this little piece of culinary art is now able to be enjoyed by those of us without the knowledge or time to prepare it conventionally. Ready to eat Polenta brought to you by Dell' Alpe.

      
Recipes

Polenta Bruschetta

Slice polenta in 1/2" rounds and place in a lightly oiled baking dish. In a bowl combine diced tomatoes. 1 tbsp oregano, 3 tbsp Dell'Alpe extra virgin olive oil, 1 clove chopped garlic, salt & pepper. Spoon mixture onto each polenta slice, sprinkle grated parmesan, and mozzarella cheese on top. Bake in a 350° oven for 20 minutes and serve.

Polenta Soup

Slice polenta in 1/2" rounds & cut into cubes. Prepare your favorite soup with chicken, vegetable or beef bouillon cubes as directed. Place about 2 slices worth of cubed Polenta into each soup bowl and pour broth over the polenta. Garnish with chopped parsley & serve.

Polenta Fritters

Slice polenta in 1/2" rounds. Half slice crosswise and half again to form triangles. Dip Polenta triangles in beaten egg, and then coat in seasoned broad crumbs. Cover the bottom of a skillet with grapeseed oil (excellent for frying) and heat. Fry Polenta until golden brown on each side and serve as a delicious appetizer.

Bake, Fry or Microwave

A dab of Dell' Alpe pesto sauce, right out of the jar, adds zest to a slice of crispy fried polenta. Add Mozzarella cheese to Polenta slices for baking. Grilled cheese with a twist. Microwave Polenta slices and add your favorite tomato sauce with meat, poultry, vegetables or fish on the side. This Northern Italian delight makes a hearty and delicious main course. Your imagination is the only limit to the fabulous recipe possibilities of Polenta.