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Polenta

Gastronomy, holidays & weekends guide in Auvergne-Rhône-Alps

Polenta - Gastronomy, holidays & weekends guide in Auvergne-Rhône-Alps
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Also called polenta in French, polenta is a speciality made of cornmeal that is found in such places as northern Italy, Switzerland, the county of Nice, Savoy and Bulgaria. It takes the form of a pancake or porridge made of semolina or corn flour.

It can be eaten plain or creamy, warm and cooked in a stock or milk, or as pancakes. It dates back to Ancient Rome, when polenta was made of barley flour porridge.

In France, polenta is traditionally prepared with water, butter, cheese or tomato sauce. It is very popular due to its health benefits. Indeed, polenta is full of filling complex carbohydrates, as well as vitamin B and particularly vitamin B9.

Traditionally, polenta is cooked in a copper cauldron and stirred with a wooden spoon. It is generally served with meat or other dishes in sauce.

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