Polenta translates as cornmeal mush, but it is really much more. It's the staple food of the north of Italy and it will always surpass pasta. It could be served in many different ways, either as a first course, baked, with stews, or even as a bread substitute. During hard times, such as a depression, polenta was considered to be the poor man's meal as it uses flour that they had access to from their fields. My grandparents, who lived through the First and Second World Wars, often ate polenta in large groups as it was quite laborious to make. It required cooking over a fire and stirring frequently in order to prevent it from burning. Seldom was it eaten with meat in the sauce as this was hard to get. My grandparents have turned this annual polenta event into something to be shared with family and friends in order to appreciate and be grateful for what we have today and to keep the family together. Although we do not cook this over a burning fire, it still requires some preparation and time especially since we are a large family. Our annual polenta event is in the month of October. Now that my grandparents are unable to make it due to their health, my aunts and uncles have taken over this tradition for the past years. This is not just an eating feast―each guest must earn the right to enjoy this simple yet wonderful dish by stirring, helping with the assembly, and serving. This event has given me incredible memories; I too one day will continue this tradition and hopefully it will continue on in future generations.
Recipe (for 6 servings)
Ingredients
– 8.45 cups water
– 1 tsp salt
– 2.2 cups cornmeal
– 3½ cups whole Italian tomatoes, pureed
– 6 Italian sausages
– 0.45 cups back bacon
– 2 cloves garlic, dried
Procedure
- Place a large saucepan on the stove at medium heat.
- Add sliced back bacon and sliced sausages; stir fry until golden in colour.
- Add dried garlic and stir.
- Add pureed tomatoes.
- Let simmer for 1 hour at very low heat.
- Meanwhile, in a large pot, bring water to a boil.
- Add salt and reduce heat.
- Gradually add cornmeal.
- Start stirring quickly while adding the cornmeal to avoid lumps.
- Cook and stir constantly for 30 minutes. Polenta will thicken while cooking and stirring.
- Pour polenta into 6 large dishes and smooth out evenly.
- Pour sauce over each place and serve hot.
Photo source: http://www.gourmet.com/food/2009/03/polentas-many-faces
