Hello hello guys and girls,

Hope you had a great Eid and you enjoyed your time with your friends and family ☺

Here at the Italian kitchen, we had a lot of work to do in developing new fancy recipes and nerdy stuff, as our brand new in-house made The Italian Kitchen Android App! (I know… it sounds as our pasta LOL).

Anyway, recently I was getting melted during my long days in front of the stove cooking and I started dreaming about the cold winters I used to have when I was a young toddler in Italy.

My city (that by now everybody should know is Turin!!!) is very close to the Alps. In wintertime, it is very cold and it can reach down to -10° by night. Just a bit cooler if compared to Bangladesh…

Thinking about winter made me think about a very particular recipe I used to eat in those long and cold nights. A very particular meal eaten by whoever lives on the Alps and made of boiled cornmeal.

Anybody knows which meal am I talking about?
I am talking about ‘Polenta’ of course!!!
If any of you replied with the right name, you just won 10 MammaMia points and you are now halfway to win a red Super Mario hat XD

But let’s come back to the today topic: Polenta!!! (please move both your hands in the Italian way while you pronounce it)

Polenta is historically an extremely poor meal, as most of the Italian meals. It was invented millions and millions of years ago somewhere in the middle of the Alps by someone that probably didn’t have anything better to do that night than boiling crunched cereals.

To be more precise, before the introduction of corn from the Americas it was made with local cereals as barley of “farro” and it has its name in the Latin word ‘Pollen’ (meaning smashed flour), which got declined in ‘Pulmentum’, from which you can easily see the name as of today.
Ok, so far it could sound like porridge, but it is not!

Indeed Polenta isn’t just a mere cereals meal (and still it is not made of oat), but it is the base for more gourmet sides: Sausages, Spezzatino, Butter, Gorgonzola or Fontina cheeses and many other fatty things.
Nowadays, Polenta has lost its humble origins to become an amazing winter meal, still consumed by almost everybody leaving those cold regions.

Imagine… spending a freezing night with your friends and beloved close to a fire in a mountain chalet eating Polenta with Gorgonzola cheese and Sausages while drinking a generous glass of red wine. It just sounds like a home for me <3

Another interesting thing is that Polenta is almost like pasta in terms of ‘flexibility’. It can be done with many different grains, can be dried, cut, cooked in a pan, grilled, fried, backed…and eventually, once it is old and dry it is hard enough to serve as a brick.

Ok, I am joking. Please do not use old polenta to build up a house… but if you do so please send me pics as I always loved the idea of living in a Polenta made house!!! XD

Well… now I believe you have another reason to travel and discover Italy, even more, because… Winter Is Coming! 😉

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