North Italian - accompaniement

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Heavy saucepan and strong wooden spoon


  • 2 litres water
  • 2 teas salt
  • 2 cups cornmeal
  • cup oil


  • Bring water to the boil with salt.
  • Trickle cornmeal into the water while stirring constantly to avoid lumps. Reduce heat to low . Take care as mixture may bubble and spatter. Continue cooking until polenta is very thick- approx 30 mins. It is ready to serve as is or cut into pieces and fried.
  • To fry: Spoon mixture into an oiled lamington tin and allow to cool for a couple of hours. Turn out and cut into 4 cm squares. Heat olive oil in a pan until very hot and add polenta slices. Reduce heat and fry gently until golden on both sides.

Source: Italian Cooking Class Cookbook Aust Women's Weekly

Serving suggestions
Accompaniment to Tripe ragouts. Serves 6

Gnocchi alla Romana (cornmeal gnocchi)
Popularly served in the north with any ragout- tripe, snails, little birds etc.