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Polenta is really the national dish of the northern parts of Italy, such as Veneto and Friuli, more so than pasta.

It is easy to prepare, needing only cornmeal, water and salt as basics. It has a wide variety of uses (see below), and it can become addictive, especially served in mouthwatering style with gorgonzola.

The basic recipe:

• six to seven cups of water
• one and three-quarters cups of yellow cornmeal, preferably the imported Italian medium polenta grind
• two teaspoons salt
• three tablespoons of unsalted butter

In a large, heavy pot, bring the water to a boil. Add the salt. Keep the water at a boil. Pour the cornmeal into the water in a thin, steady stream, either through your fingers or using a spouted measuring cup. All the time you are adding the cornmeal, whisk!

Continue cooking over a medium-low heat, stirring frequently and thoroughly. Adjust the heat so that the polenta just barely bubbles.

As the polenta

How to make gnocchi semolina

how to make gnudi

sauces:

bolognese

tomato (fresh)

tomato (canned)

gorgonzola

pesto

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