 Polenta
Well-known and appreciated in various parts of Europe (not least in Italy) and the world, polenta, or sometimes referred to as Polenta Pulenda, is an ancient dish of cereal flour that has many variants which can change the ingredients that make it up according to the area in which is produced and, of course, also based on the personal tastes. Essentially formed by a mixture of water, cereal flour (more common in Europe today is that of maize, yellow maize) and salt, cooked in a pot (the tradition is copper) for at least an hour, while the flour is usually stone-ground polenta (coveted) more or less fine according to the tradition of the production region and is to be enjoyed with a spoon or served in slices. Among the numerous variants of the dish are numbered for example polenta alla carbonara, a traditional dish of woodcutters and charcoal made from cornmeal, pork, bacon and grated cheese for which there is a version that is passed back in the oven making it the name of Polenta alla carbonara. Many other variations are present in the world regarding the preparation of this dish, a delicacy unique ideal for a winter dinner or to delight your palate. | 
Europe
Italy
Lombardy
