The Tradition of Polenta in Aosta Valley
Learn how to prepare traditional Aosta Valley polenta.
Essential ingredients for mountain polenta
For a typical Aosta Valley polenta, you will need a few carefully chosen ingredients.
A cast iron or copper pot.
750 grams of cornmeal.
3 liters of water, preferably mountain water.
A handful of coarse salt.
These are simple products that were once found in every mountain home and still play a leading role in Aosta Valley kitchens.
Water: the first step to perfect polenta
Fill the pot with three liters of water.
Bring the water to a boil directly over the wood fire, without rushing.
Add the coarse salt, which should dissolve slowly.
A secret trick from Aosta Valley tradition
Before pouring in the cornmeal, there is a small gesture that makes a difference.
Add half a glass of cold water to the pot already boiling.
This technique, passed down through mountain families, helps temper the boil.
The result? A smooth polenta without lumps, as tradition dictates.
How to pour the cornmeal
The cornmeal should be poured in a rain-like manner, little by little.
As it falls into the pot, you must stir continuously.
The constant movement is essential to blend the ingredients and prevent lumps from forming.
The long wait by the fire
Aosta Valley polenta is not a quick dish: it requires patience.
Stir for at least an hour, even better for an hour and a half.
The heat from the wood fire will give it a creamy consistency and a unique aroma, impossible to reproduce with other cooking methods.
Serving polenta in Aosta Valley
When the polenta has reached the desired density, it is ready to be served.
You can pour it onto a wooden cutting board, as the farmers did, or serve it directly in the pot.
The golden color, soft consistency, and smoky aroma will let you savor the authentic taste of the mountains.
