Ristorante San Marco: "What is POLENTA?" Top 5 Page for this destination Valeggio sul Mincio Restaurant Tip by matcrazy1
Valeggio sul Mincio Restaurants: 55 reviews and 54 photos
Polenta is cornmeal mash I ate a few times in northern Italy and in... Romania. Cornmeal is dried Maize corn which comes in a variety of colors (yellow, white blue...), tastes and grinds (basic, soft). Polenta is often cooked in a large copper pot called a paiolo.
The most common polenta in northern Italy is yellow (best for meat and cheese) and white (for fish). It can be eaten either hot with a little butter or cooled until firm, cut into squares and fried (on my picture). It's sometimes mixed with cheese such as parmesan or gorgonzola to add flavor. It is served as a first course (primi piatti) or side dish.
Favorite Dish: ITALIAN OR ROMANIAN ORIGIN?
Polenta is old dish typical for both Italian and Romanian cuisine and completely unknown, say, in Poland, although there are corn fields in Poland. In Romania it's called mamaliga.
By the way, keep in mind, that Romania, although mostly called Eastern Europe, by history belongs mostly to Western European cultural circle. You must go east, pass fake country (in 2005) along Dniestr River, then Moldova and western Ukraine to discover real East.
Polenta was a cheap peasant food in the past but has become quite upscale meal recently, right? Hmm... instead to pay, say, 1 € for polenta, you must pay even five times more in a fancy restaurant.
TASTE :-( or :-)
Well, to be honest, classical polenta is not my favourite meal. It tastes somewhat like too long warmed (or boiled - it's wrong!) couscous and it's semi-fluid consistency makes it ideal meal for... newborns or very old people, right? Well, there are many new recipes to make polenta better look (on my picture) and taste.
GRITS IN THE USA :-)
Polenta I ate in Italy, tasted similar to grits I had for breakfast (with butter, salt and pepper) in the South (USA). No wonder, both are made from corn hominy. The only difference is that polenta can be moulded into different shapes (cut into squares and fried as on my photo). Grits, boiled by mother of Nat (b1bob) were yellow, made from the whole corn kernels and included the hulls. I liked them more than Italian polenta.
Address: Borghetto di Valeggio sul Mincio (VR), Italy
Price Comparison: about average
Directions: In Borghetto, first restaurant on right when you walk from center of Valeggio sul Mincio.
othercontact: Fax: +39 (45) 637 06 50
Phone: +39 (45) 795 00 18
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