“Carbonera” cornmeal mush

How good is polenta? I love it! Trust me: ther’s no season for eating it: I realli like it whether it’s snowing outside, or whether under the mid-August sun. This version is that of “polenta carbonera”, the most traditional  cornmeal mush version in my corner of Trentino. Full of taste (and cholesterol too), it combines […]

Polenta “macafana” (cheese and chicory cornmeal mush)

Its history belongs to a very little village called Cimego, a  fabulous place where blacksmiths, heretics and withces lived a very long time ago. Cornflour, cheese, butter and chicory are the main ingredients of this traditional potion… oops! I mean recipe! Let’s prepare it! SERVES 5 PEOPLE READY IN 50′   INGREDIENTS 2 US quart […]