White polenta is a common dish in the Veneto region, particularly in the provinces of Venice, Treviso, and Padua. Its diffusion in this area of Northern Italy is due to the region’s traditional cultivation of white corn – a variety that is commonly referred to in Italy as biancoperla, or “white pearl,” in English. What is the difference between white and yellow polenta, you may ask. White polenta, made from ground white cornmeal, tends to have a more delicate taste with finer grains than the slightly heavier yellow polenta.
The best cookware for white polenta
Polenta is traditionally prepared using a copper pot: this material allows the heat to spread evenly. Alternatively, you can use a tall, narrow pot, so that the liquid does not evaporate too quickly; the preferred material, in this case, is aluminum, so that the heat conduction is uniform. The temperature of the cooker must always be kept low enough.
The creamier the better
If you want your white polenta to have a creamier consistency, simply add more water during the cooking phase. For that true “comfort food” feeling, prepare the polenta ahead of time and let it rest until ready to serve. Once ready to serve, add milk or cream to the polenta, blending with an electric mixer. The result will be a light, delectable texture.
What's the best match for white polenta?
White polenta is typical of the Veneto region, traditionally combined with dishes from the same area. We suggest combining your white polenta with fish-based dishes. White polenta is, in fact, lighter than yellow polenta so it gives you more possibility to add a little something to create a variety of flavors. And the particular white color of the dish allows for imaginative contrasts against the polenta with bright, colorful ingredients.
White polenta with black-crusted cuttlefish and oil with parsley
Serves 4
Ingredients
4 cups water
1 ½ lbs. cuttlefish
9 oz. white corn flour\
½ cup extra-virgin olive oil
1 ½ oz. black ink cuttlefish
1 oz. Parsley
Salt to taste
Method
Boil the water. Add salt and wait until it dissolves completely.
Add the flour gently, continuing to stir with a whisk.
Once everything is well-blended, continue stirring with a wooden ladle.
After about 40 minutes, your polenta will be ready.
Prepare a broth flavored with celery, bay leaves, leek, cloves, and juniper berries.
Season with salt and bring to a boil.
After cleaning the cuttlefish, blanch them for just a few seconds in the boiling water.
Then put the black ink from the cuttlefish in a pot with just a little water.
Once the water comes to a boil, add the cuttlefish and let cook.
Meanwhile, blanch the parsley in salted water.
Add the parsley to the oil and blend together.
Finally, filter the parsley from the oil.
To serve, start with the polenta at the base of the dish followed by the cuttlefish.
Finish with drops of parsley oil.
Buon appetito!
