Polenta - Dishes of Lake Como

Polente of Lake Como

Polenta is cooked over flames; salted water is brought to a boil in a copper cauldron hung by chains over a fireplace; the corn meal is sprinkled in while stirring to avoid the formation of lumps, using a long stick – usually from a hazel plant. It’s important to stir continually while cooking, so the polenta, after nearly 50 minutes – by then dense and compact – detaches from the walls of the cauldron on its own. At that point, it is ready to be poured onto a platter made of wood or braided small hazel branches. Now let’s take a look at a few ancient Lake Como recipes.

Polenta and eggs: in a saucepan placed on the fire, cook one or more eggs with butter, then dip the slices of polenta into it.
Polenta uncia (buttered in dialect): besides the basic polenta ingredients, you’ll need a medium fat cheese, butter, garlic and sage. Prepare the polenta, and at the same time, in a separate sauce pan, place an abundance of butter, garlic slices and sage, and let it get golden brown. Once the polenta is cooked, place bite size slices into a pot, alternating it with layers of pieces of cheese; in the end pour the warm sauce over it and serve.
Polenta with potatoes: polenta leftovers from the day before are used. Placing the fregui de pulenta (polenta crumbs) into a cauldron, add some smashed boiled potatoes; stirring it over a flame, the mixture softens.
Polenta and sugar: bite-sized slices of warm polenta, sprinkled with sugar, or even honey or marmalades. At one time, children really loved this dish.
Polenta and misultitt: typical fisherman dish – a slice of toasted polenta with a misultin – or shad or another fish, freshly fried – on top, all seasoned with a spritz of vinegar.

La Balota: this dish is prepared with two slices of polenta. Place some cheese and a little butter on one slice; them place another slice on top, pressing the edges to seal it off. Finally, toast it on grill.
Polenta and zucchini: Slice a large zucchini and cook it in a saucepan with cherry tomatoes, oil and salt - accompanied by a steamy slice of polenta – the ensemble constituted a tasty all-in-one course.

Based on the book: Tacàa al fööch by Lucia Sala - Editions Cesarenani.

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Bellagio

Bellagio is Lario’s central headland cape of Lario, by far one of the most beautiful tourist places, not only of lake Como, but of the entire world. Its beauty has been praised, since the 16th century, by Italian and foreign visitors.

Bellagio