From classic preparations to region-specific recipes to its status as a versatile leftover, polenta is a starch that keeps on giving. Here are two unconventional ideas to fill up on during those chilly winter weekends.
Polenta Taragna and Sunny Side-Up Egg
Boil 1 qt. water, add salt, then add 5 oz. polenta Taragna and cook for around 35 minutes, stirring often. Fry the large egg sunny-side-up in a small pan with a knob of butter. Melt ¾ stick butter in a pan with 4-5 sage leaves. Serve the polenta Taragna with the sunny-side-up eggs, topping it with lots of grated Parmigiano Reggiano and the sage butter.
Polenta with milk and baked fruit
Boil 1 qt. milk and add salt, then cook 5 oz. polenta for around 35 minutes, stirring now and then. Peel 2 mandarins, cut in wedges, and remove the skin. Cut 12 kumquats into thick wheels, and slice 1 orange peel into small pieces. Add 1 Tbsp. sugar and cook for 4-5 minutes, stirring often. Serve the milk polenta while the fruit is still warm. Alternatively, cook 3 oz. currants and 4 oz. pomegranate seeds with 2 Tbsp. water for 3-4 minutes.
Recipes Davide Brovelli
Photography Riccardo Lettieri
Styling Bettina Casanova