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Great basic polenta recipe, polenta is a traditional, everyday Italian and Ticino meal. Polenta is glutenfree. For a variation in flavor try adding Gorgonzola (cut into small pieces) instead of the Parmesan cheese.

Ingredients (for 4 portions)


4 portions2 portions
1½ quarts (1 liter) water 3 cups (750 ml) water
½ pound (250g) coarse cornmeal* ¾ cup (130g) coarse cornmeal*
tsp salt ¾ salt
Parmesan cheese (approx. 2 ounces or 50g) Parmesan cheese (approx. 1 ounce or 25g)
3 tbs butter 1½ tbs butter



Bring the water to boil in a large pot, add the salt.

Pour the cornmeal in and while whisking bring to a boil.

Simmer at small flame for 40-50 min (depending on type of cornmeal), stirring frequently to prevent lumps.

Turn off the heat. Add the butter, and stir until melted and add the grated Parmesan.

Traditionally, in northern Italy and the Italian speaking part of Switzerland, Polenta is a common meal. It is cooked in a copper pan over the wood fire, cooked very slowly for about 1 hour.


In the Italian speaking part of Switzerland and northern Italy, Polenta is traditionally served with rabbit or alternatively with a mushroom stew or simply with added butter and cheese and a green vegetable, such as brussel sprouts, kale or spinach.


*When available use polenta «dorata» (mediumly ground yellow cornmeal) – and corn (maize) is gluten-free!

Tip: instead of the Parmesan you can add Gorgonzola (cut into small pieces).

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