Polenta is a typical dish of the traditional Belluno and Venetian cuisine, the Veneto region can rightly be considered the adopted home of sorghum.

The corn plant has a very good resistance to cultivate a crop of medium height, which is why this plant was considered to be very valuable in Belluno, where the seeds were imported by noble Odorino Pylons at the end of 1500. It was Benedict Miari who expanded the cultivation extending it to almost all his property.

Since it was introduced, the maize plant immediately developed a strong attachment among the peasantry : in fact there is an identification of corn as the primary and indispensable resource species until after World War II because the polenta was the main source of livelihood for families.

The recipe for preparing polenta is very easy: you put salt water on the fire in a special pot called caldròl, as soon as it starts boiling you begin to pour in ever gradually the flour, mixing well so that you do not create lumps. The preparation time is about an hour, during which time it is necessary to continue to stir the mixture.

In the past, the polenta was the main course of the diet of many localities of Veneto. A unique dish that often accompanied meat, cold cuts, cheeses or vegetables.




  • Cornmeal flour variety
  • Water
  • Salt


To prepare a Polenta with cornmeal you need a copper pot filled with water, laid over the open fire

It takes roughly 2 gallons of water for 500 g of flour.

Alternatively it can also be used a steel cauldron to be placed over the gas flame of modern kitchens.

When the water boils, salt is added about a tablespoon and poured the rain flour, stirring with a wooden spoon.

The mixture should thicken slowly, but you must continue to stir, to prevent formation of clots.

After about 45 minutes the polenta is ready, at this point, just take the cauldron and, being careful not to burn yourself, place the polenta on a large wooden cutting board.