Venetan polenta is a symbol of the cuisine and culture of this region and is today the base for countless sweet or savory recipes. Already before the discovery of America, yellow flour was used in Venice for the production of tasty sweets and today the gastronomic tradition that is exported throughout Italy and the world continues. So here are many curiosities and recipes, an excellent dish to enjoy all year round and especially at the arrival of the first cold weather.
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Properties of Venetan Polenta
Exactly so, according to numerous and ongoing studies, it is really good for you and has multiple virtues. One of the poor dishes of Northern Italy and the Veneto in particular, it is in truth an inexhaustible source of benefits and is also a very easy dish to prepare. Whether it is yellow polenta, made with corn flour, or the branded version made with buckwheat, this dish is good for everyone, here are the virtues.
Venetan Polenta to Reduce Cholesterol
Polenta is able to eliminate fat present in the blood, cause of cholesterol and other vascular problems.
Polenta Lowers Blood Sugar
This food has a low glycemic index and is suitable even for those who must watch their figure and sugar intake.
Cleanses Kidneys and Liver
The yellow gold of Veneto, i.e., polenta, is rich in fiber that helps regulate the liver and kidneys, cleansing them of waste and toxins.
Choose organic! To enjoy all these benefits, it is recommended to choose Italian polenta that is GMO-free, organic, and perhaps produced as in the old days and in Veneto.
Venetan Polenta
The Veneto is a land that has seen polenta born, we could say. Still today there are many producers of the yellow gold of the table and here are some that we consider noteworthy. And you, where do you buy your polenta? Let us know.
Molino Cereser
In Musile di Piave stands the Mulino Cereser, which produces flour for polenta, gnocchi and also fresh pasta still today, maintaining tradition and also bringing that touch of innovation that doesn’t hurt.
Read also: Polenta, how to eat it and quick recipes and Polenta as a cicchetto to accompany the spritz
Polenta Valpadana
Since 1983 Polenta Valpadana has been producing ready-made white and yellow polenta in various formats at the company in Bagnoli di Sopra (PD). Many products to best enjoy Venetan flour at every meal.
Polenta Castello
Ready polenta for every taste also from the Castello production in Solesino (PD), which also offers flavored versions enriched with mushrooms, speck, or truffle.
Polenta Cantarello
In Ponso, Padua also Erica Cantarello with her homemade-style yellow polenta. Old recipe and guaranteed success even today.
Polenta and…
Here are some pairings, especially of polenta and fish, typical of Veneto: finger-licking good!
Baccalà alla vicentina e polenta
Some claim it is a typical dish from the Vicenza area, precisely Sandrigo. It is stoccafisso cooked in milk, oil, and onion with anchovies and must be strictly accompanied by very warm yellow polenta.
Baccalà mantecato alla veneziana con polenta
The fish is boiled and minced, then seasoned with milk, oil, parsley, and garlic and is ideal served with liquid yellow polenta or grilled to form crostini.
Polenta e renga
Typical dish from the Trevigiano area during Lent. The protagonists are salted herring grilled and then preserved in oil with bay leaf and garlic, to accompany with your preferred polenta.
Seppioline e polenta
Polenta pairs very well also with cuttlefish. The recipes are varied and present them either stewed or drier.
And you, how do you accompany your favorite polenta? Tell us your recipes, we will be happy to publish them on our channels.
