Recipe to make an appetizer with polenta and mushrooms.
Polenta
Venetian Polenta With Cuttlefish Sauce
Americans think of squid and its ink as the essential ingredients to make the black sauce that is served in Venice with polenta, risotto, or pasta. But Francesco points out that the sea creature with the most ink is the cuttlefish, which is a little larger than squid. Many fish […]
Venetian Cicchetti Polenta with Onions and Sausage
For these ciccheti the slice of polenta doubles as a cracker, much the way slabs of it replace bread in the mountains of the Alto Adige. The sausage, luganega, is a spicy specialty of Belluna, in the mountains. In Venice proper a piece of grilled sardine, a grilled shrimp, or […]
Grilled Monkfish with Radicchio and Polenta
Monica Billi, Francesco’s cousin who lives near Mestre, the mainland lifeline to Venice, says that they serve monkfish to children because it has no bones. Her favorite preparation is to gloss it with olive oil and chopped herbs, cook it simply on the grill, and accompany it with grilled radicchio […]
Venetian Polenta Brioche Recipe
For this brioche loaf to have the proper crunchiness, it is important to use a fairly coarse-grained stone-ground cornmeal. Polenta Brioche 1 cake fresh yeast or 1 envelope (1/4 ounce / 7 g) active dry yeast 80 ml warm heavy cream 125 gr sugar 1/3 cup (60 g) stone-ground yellow […]
Venetian Basic Soft Polenta
Recipe to make soft polenta