Polenta

Valsugana polenta • pork ribs (200 grams) • veal steak (200 grams) • sausages • tomato purée • Olive oil, • onion • carrot • celery stalk • Salt, • Black pepper, • small bunch parsley •

instant polenta (about 130 grams) or 2 cups prepared polenta (about 500 grams) • cherry tomatoes (about 150 grams) • burrata cheese (about 100 grams) • Fresh basil • Iodized salt, to taste • Extra virgin olive oil, to taste • Black pepper, to taste

chanterelle mushrooms (about 400 grams) • tomato purée (about 300 grams) • garlic clove • Extra-virgin olive oil • Parsley and salt • Polenta

small shallot (about 25 grams) • extra virgin olive oil • Italian sausage (about 60 grams) • mushrooms (about 25 grams) • white wine • Salt and pepper, to taste • instant polenta (about 40 grams) • water (200 ml)

instant polenta (about 200 grams) • water (800 ml) • fine salt • grated Parmesan cheese (about 35 grams) • egg • cooked peas (about 60 grams) • Breadcrumbs, • small pot for polenta • whisk • large bowl to cool the polenta • fork • deep plate •

cooked polenta (about 500 grams) • bresaola (about 50 grams) • ricotta cheese (about 100 grams) • Chives, to taste • Oregano, to taste • walnut halves • olive oil • Salt, to taste • Black pepper, to taste

cornmeal for polenta (about 160 grams), or instant polenta • calamari rings (about 400 grams) • extra-virgin olive oil • garlic clove • fresh parsley • strained datterini tomato purée (about 350 ml) • white wine (about 100 ml) • water (about 100 ml) • Salt, to taste • Extra-virgin olive oil, for serving

instant polenta (about 200 grams) • extra-virgin olive oil • grated Parmesan cheese (optional) • mixed dried herbs, to taste • Breadcrumbs,

yellow cornmeal for polenta (about 250 grams) • water (1 liter) • Salt, to taste • Oil for frying • fresh pioppini mushrooms (about 200 grams) • sprigs nepitella (or omit if unavailable) • garlic clove • tomato sauce (about 200 grams) • Extra virgin olive oil

potatoes (about 200 g) • red sweet potatoes (about 200 g) • white cornmeal polenta (about 20 g) • extra virgin olive oil (about 30 ml) • salt • dried sage, chopped • dried rosemary, chopped • dried thyme, chopped • dried marjoram, chopped • fennel seeds

picanha (about 1.2 kg) • mixed sweet peppers, sliced (about 14 oz or 400 grams; use corno peppers or mini sweet peppers) • Olive oil, • Garlic, • Rosemary, • Parsley, • Black pepper, • butter (about 1 oz or 30 grams) • fresh ginger root (about 2 cm) • Polenta,

Baccalà mantecato, • instant polenta (about 250 grams) • water (500 ml) • Salt, to taste • Black pepper, to taste • Fresh parsley leaves, to taste • Olive oil, to taste

water (about 500 grams) • coarse salt • cornmeal (about 125 grams) • Tomato sauce, • salt • cremini mushrooms (about 350 grams) • Olive oil,

whole grain instant polenta (160 grams) • tomato purée (200 ml) • water (630 ml) • frozen mixed mushrooms (300 grams) • ball buffalo mozzarella • olive oil • garlic clove • tomato paste • Salt

whole octopus tentacles • octopus tentacle tips • cherry tomatoes • garlic clove • olive oil • capers salt, to taste • water (600 ml) • instant white polenta (100 g) • rosemary • parsley • large sage leaf

cleaned calamari (about 400 grams) 1 cup polenta (about 160 grams) Paprika, to taste Fine salt, for finishing Black pepper, to taste 2 1/2 cups peanut oil (about 600 ml) Lemon slices

leftover polenta (about 250 grams) • all-purpose flour (about 100 grams) • egg • Salt • whole peeled tomatoes • garlic clove • chili pepper • Olive oil, • Grated Parmesan cheese, to taste

cooked polenta, leveled (about 500 grams) • Breadcrumbs • Oil • Dried herbs • Salt • cherry tomatoes (about 250 grams) • garlic cloves • Salt • Oregano • Sugar

veal shanks (ossobuco) • carrots • onion • celery stalks • dried porcini mushrooms • tomato purée (about 200 grams) • Extra virgin olive oil, • Salt and pepper, • White wine, as needed for deglazing • rosemary • sage leaves • cornmeal (about 250 grams) •

instant polenta (about 400 grams) • veal shanks (ossobuco) • Garlic • Chopped parsley • Lemon zest • All-purpose flour, • White wine • water (1 liter) • salt • drizzle of olive oil • butter (20 grams) • Vegetable broth •

boneless venison leg (about 1 kg) • onion • carrot • celery stalk • red wine (about 500 ml) • juniper berries • rosemary • tomato paste • cornmeal (about 500 grams) • water (about 1.5 liters) • Salt and extra virgin olive oil,

water (500 g) • coarse salt • cornmeal (125 g) • pesto • ricotta cheese • Arugula, • tomatoes • ball fresh mozzarella cheese • Walnuts,

cornmeal (250 grams), water (amount as needed) • grated Parmesan, Pecorino, and sharp Provolone cheese • Red pepper flakes to taste, 1 tablespoon butter or lard, salt to taste

instant white corn polenta (125 g) • pork shoulder or pork loin (150 g) • prosciutto (150 g) • mortadella (150 g) • cremini mushrooms (300 g) • grated Parmesan cheese (100 g) • extra virgin olive oil • Salt, to taste • all-purpose flour (25 g) • unsalted butter (25 g) • milk (250 ml) • nutmeg •

instant polenta (about 300 grams) • water (1 liter) • ricotta cheese (about 200 grams) • provolone cheese, diced (about 200 grams) • speck (or substitute prosciutto) • Salt, to taste • Chives, to taste

instant polenta (about 250 grams) • water (1000 ml) • nutritional yeast or grated cheese (about 10 grams) • mixed herbs such as marjoram, thyme, basil, oregano, rosemary, etc. (about 5 grams) • To taste, garlic • olive oil (30 ml) • salt

Leftover polenta • sage leaf • rosemary leaf • Extra virgin olive oil

chanterelle mushrooms (about 400 grams) • extra virgin olive oil • garlic • fresh parsley • small hot chili pepper • soy sauce • Salt, to taste • vegan melting cheese (about 150 grams) • polenta cornmeal (about 150 grams) • Truffle oil, to taste (optional)

instant polenta (about 280 grams) • water (1 liter) • Grated Pecorino cheese, to taste • Salt • Vegetable oil for frying • Mayonnaise • Ketchup

leftover polenta (about 500 grams; I used taragna) • grated Parmesan cheese • large egg • mild provolone cheese, cut into cubes (about 100 grams) • Olive oil, • Black pepper, • Breadcrumbs,