Polenta Recipes

This is for hot, fresh polenta which is great served with sauce and Parmasan. You can also stir in cubed Fontina or other soft cheese with some parsley or herbs and serve the same way. Grilled: Prepare the polenta as above, after adding butter, pile the polenta onto a board (authentic N. Italian) or into a baking pan and allow it to cool and set up. When firm, cut the polenta in desired shape (with a string if on a board) and fry in a very hot non-stick pan until slightly crispy on the outside.

If towards the end you find you added to much stock. It's ok it should cook out. And also let it rest for a couple mins. It will tighten. Good Luck

Bon apetite!

Slovenija has a number of special agricultural foodstuffs which enjoy protected geographic origin, geographic indication, traditional reputation and higher quality. The foodstuffs that have indications of geographic origin include Potica, Prekmurska gibanica, Carniolan sausage, Bled creamkake, Soca troat, Jota soup and many others. Enjoy cousine of Slovenija with our selected recipes.