Living in Northern Italy, I was able to experience Polenta in many different ways. Smothered with Gorgonzola cheese, topped with Italian beef stew, fried and topped with sauteed mushrooms. Not only is Polenta delicious, but it is also quite nutritious, well maybe not smothered with creamy Gorgonzola cheese. This is a basic recipe for Polenta, Italian cornmeal; you can serve this as is or get creative and top it with a fried egg, a hearty sauce, or a tangy mature cheese.
See ingredients, directions and pairings.
1 cup Polenta
1 tablespoon Grass-fed Butter