Ciociara Polenta

Ciociara polenta is a first course dish mainly prepared in some areas of southern Lazio, in Ciociaria, such as Acquafondata, Colfelice, Arce, Alatri, Vico Nel Lazio. If you want a more elaborate dish, you can opt for Varesina polenta.

Polenta Ciociara

Polenta ciociara is a first course dish prepared especially in some areas of southern Lazio, in Ciociaria, such as Acquafondata, Colfelice, Arce, Alatri, Vico Nel Lazio. 

5 (1)

Print Recipe Vota la ricetta

Total Time: 50 minutes minutes

Course: Single courses

Cuisine: Lazio cuisine

Servings: 6 persone

Attrezzature

• Large and deep pot (for the polenta)
• Wooden spoon (essential for stirring the polenta)
• Non-stick skillet (for the sauce or seasoning)
• Mixing bowls
• Sharp knife
• Cutting board
• Colander (optional, if blanching vegetables or meat)

Ingredients

• 1500 gr Cornmeal flour
• 60 gr Tomato preserve
• 2 cloves garlic

Instructions

• Put a large pot with about 5 liters of water on the stove and bring to a boil.
• Add the flour little by little while stirring.
• When the mixture becomes thick, remove from heat, spread on a board, and season with the prepared sauce made with garlic and tomato preserve diluted in water.