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.
Servings: 6 persone
Equipment
- Large and deep pot (for the polenta)
- Wooden spoon (essential for stirring the polenta)
- Non-stick skillet (for the sauce or seasoning)
- 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.
