Coarsely ground yellow cornmeal, and the thick porridge it becomes when stirred slowly into simmering salted water, a northern Italian staple. Soft and steaming it is creamy and mild, a comforting bed for stews and braises; left to cool it sets firm and sliceable, to be grilled or fried. Its gentle, faintly sweet corn flavour is a canvas for richer toppings.
Where it comes from
The cornmeal porridge of northern Italy, a staple of the Veneto, Lombardy and the alpine valleys since maize arrived from the Americas.
In the kitchen
Served soft under stews and braises, or set, sliced and grilled or fried.
Nutrition (per 100g)
~85kcalCal
~2.0gProtein
~0.5gFat
~18.0gCarbs
~1.0gFiber
AI-estimated; model and run unavailable.
