January 19, 2015
Polenta an old Italian dish we will teach how to prepare at the cooking classes in Tuscany.
As it is known today, polenta derives from earlier forms of grain mush (known as puls or pulmentum in Latin or more commonly as gruel or porridge), commonly eaten since Roman times. Before the introduction of corn from the New World in the 16th century, polenta was made with such starchy ingredients as farro, chestnut flour, millet, spelt, or chickpeas. (Wikipedia)
Polenta has a creamy texture due to the gelatinization of starch in the grain. However, it may not be completely homogeneous if a coarse grind or hard grain such as flint corn is used.
Historically, polenta was served as a peasant food in North America and Europe. The reliance on maize, which lacks readily accessible niacin unless cooked with alkali to release it, as a staple caused outbreaks of pellagra throughout the American South and much of Europe until the 20th century. In the 1940s and 1950s, polenta was often eaten with salted anchovy or herring, sometimes topped with sauces. Also look at the explanation by Julie on Huffingtonpost
Tuscookany found some great recipes on line:
In the Tuscookany cookbook "The flavours of Tuscany" we have the Polenta al sugo Toscano on page 106.
How our guests experienced the Tuscookany courses
Reviews from our former guests made about their visit to Tuscookany on TripAdvisor, facebook, Twitter, Google, Chow and Yelp.
My husband and I just completed a week at beautiful Bellorcia.
We spent a week at Casa Ombuto for cooking and hiking. Our stay was so well planned and executed & we were treated like family.
Beautiful private villa with private chef - highly recommended! This week was one of our best holidays ever, we had so much fun ánd learned a lot about Italian food and cooking.
I want to give a shout out to the Tuscookany organization itself. One can tell from their website that they have worked out everything in minute detail.
70th Birthday Party Bellancino was the most FABULOUS experience I could have ever imagined. We were treated like absolute QUEENS the entire time.
When everything is 5 stars everywhere you look a little suspicious impuls might kick in at least with me. Be that as it may, turns out Torre de Tartufo is indeed straight aces across the board.
Amazing Vacation at the new Tuscookany villa: Bellancino The Villa is modern & comfortable with some of the best views in Tuscany!There are many amenities including private hot tub, sauna and pool. The Tuscookany experience went way beyond my expectations! It was worth every penny!
Excellence at Casa Ombuto Chef Paola will be one of those teachers that I will remember the rest of my life as well. Great job to the employees of Casa Ombuto and the countryside was magnificent!
WOW! A memorable experience that exceeded my expectations!! By the end of the week you will have learned many new cooking techniques, recipes and made life long friends with the incredible staff and other guests. Thank you so much for making this a memorable experience, which I will never forget!
More than exceeded expectations! What a wonderful week! I expected to learn new techniques, new skills. It was all of that and more. It was FUN! Chef Paola is warm, funny, skillful, a great teacher.I highly recommend to anyone who enjoys cooking and/or wants to learn valuable skills and techniques.