La Polenta



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Polenta is a dish of ancient origin, as was the bread of the peasants packed with cereal breadmaking. It was produced with different types of grains: barley, rye, millet, barley and buckwheat. From the middle of the seventeenth century, with the introduction of new crops from America, these cereals have been gradually replaced by the MAIS who became the corn polenta by definition. In Italy originally it was widespread especially in the North-East, but its consumption has quickly expanded to the rest of the country. Depending on the region changes the bread, which expresses the territory and culture of the area.
It is comparable to bread, potentially POLENTA with all you can eat meat, fish, dairy products and vegetables, although some combinations are more fortunate than others.
There are two types of corn: yellow corn and white corn. The yellow corn flour, most common and best known, normally accompanies dishes meat, cheese, vegetables, and is treated in three different ways:
Bramata: minced roughly, coarse
Medium grain: ground in order to have a fine texture, but still substantial
Grain thin: finely ground
Polenta taragna, in the name are enclosed type and recipe: a mixture of yellow cornmeal and buckwheat, which gives a stronger flavor and typical dark color to the mixture. Polenta taragna is a tradition of the Valtellina, in Italy.


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