Polenta, one of the oldest dishes in the world, comes in several recipes according to taste.

In his column on Europe 1, journalist Olivier Poels gives two, each with its own consistency, to satisfy everyone with this delicious and substantial dish.

Polenta is quite simply one of the oldest dishes in the world.

Basically enough, it is a flour porridge cooked in water.

Originally, the Romans already made what they called this polenta with barley or spelled.

We did not yet know the corn flour, which constitutes what is today the Italian polenta as we know it.

It has textures that are quite different.

You can make a liquid polenta or a much more solid polenta.

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Creamy or solid polenta?

In fact, it became what we know today around the 1550s, when corn arrived in northern Italy, especially in the region of Friuli.

We will then favor this famous corn flour to make the polenta, which comes in two different recipes.

Creamy mushroom polenta

Ingredients:

- 200 gr of corn flour


- 80 cl of water


- 20 cl of liquid cream


- a mixture of dried mushrooms


- Parmesan

The steps of the recipe:

1.

Mix the corn flour, water and single cream.

2.

Mix the dried mushrooms and fold them into the mixture.

3.

Cook the mixture over low heat for 40 to 45 minutes.

4.

Add Parmesan and serve.

The polenta pucks

Ingredients:

- 300 gr of corn flour


- 50 cl of water


- 50 cl of liquid cream


- two egg yolks


- parmesan

The steps of the recipe:

1.

Mix the corn flour, water and milk.

2.

Cook the mixture over low heat for 40 to 45 minutes.

3.

Leave to set in the cold for an hour or two, in order to have a solid consistency.

4.

Pan-fry the pucks in a little material to have a crispy crust.