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:
How To Cook Polenta: The Only Recipe You Will Ever Need by Rebecca Huffingtonpost and 29 Best Polenta Recipes on Cookinglight. A explanation by David Tanis about Basic Polenta in the nytimes.
In the Tuscookany cookbook "The flavours of Tuscany" we have the Polenta al sugo Toscano on page 106.
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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 absolutely loved our time here for the 1-week Italian cooking course - and that says a lot since I hate to cook.
The ultimate Tuscan experience, A week of cooking at Casa Ombuto is everything you could hope to expect, and more. Under the expert guidance of world class chef Paola Baccetti
I just spent an awesome week with Tuscookany at Bellorcia.
Incredible Experience, This Property is straight out of a Sofia Coppola Indie Movie! It's Luxurious, Beautiful and Decadent!
What a fantastic holiday, everything was just perfect,
Greatest cooking class experience ever! ... we had such a wonderful time with Laura the Chef!
Fantastic experience This was our second time at Torre del Tartufo and we had exactly the same quality experience as the first time. It was wonderful to stay at the Torre del Tartufo again and enjoy its beautiful setting and atmosphere. Cooking classes were excellent, a great fun, truly enjoyable. We learned a lot and enjoyed every single meal (pizza night was great). We had fun as a group. Franco and Paola are the best!