Recipies with Polenta di Beura

There are millions of ways you can enjoy the Polenta di Beura. We decided to experiment with some recipes using Mulino San Giorgio’s delicious Polenta. Here’s a few we definitely recommend.

Polenta with Extra Sweet Gorgonzola and Salam d’la Duja 


Preparation time: 10 minutes
Cooking time: 45 minutes
Difficulty: Easy
Servings: For 2 people


Ingredients:

– 200gr Polenta di Beura from Mulino San Giorgio,
– 250gr of Extra Sweet Gorgonzola from Palzola,
– 150gr of Salam d’la Duja from Salumificio Romano Mainelli,
– 900ml water,
– Salt,
Dolcetto di Ovada DOC “Piòsa” by Orsi.

For 200 gr flour, pour about 900ml of water into a copper pot or saucepan and salt to taste. When the water is about to boil add the flour by sprinkling it in, stirring with a whisk to prevent lumps from forming. Cook for 45-50 minutes, stirring occasionally.
Pour the ready polenta into a serving dish and immediately add the sweet Gorgonzola cut into pieces and stir, this will melt and give the polenta an even creamier texture and a unique flavour.

While the polenta is cooking, remove the fat from the salam d’la duja and cut it into cubes. Brown it well in a non-stick frying pan. Once cooked, add it to the polenta with the gorgonzola.

Perfect pairing: Dolcetto di Ovada DOC ‘Piosa’ by Orsi.

Watch the video recipe on Instagram!

Crispy Polenta with Lard 


Preparation time: 10 minutes
Cooking time: 50 minutes
Difficulty: Easy
Servings: For 2 people


Ingredients:

– 200gr Polenta di Beura from Mulino San Giorgio,
– 200gr of Lumbard & Lard from Divin Porcello,
– 900ml water,
– Salt,
– Rosemary,
Chianti Classico DOCG Riserva from Fattoria Le Fonti

For 200gr flour, pour about 900ml of water into a copper pot or saucepan and salt to taste. When the water is about to boil add the flour by sprinkling it in, stirring with a whisk to prevent lumps from forming. Cook for 45-50 minutes, stirring occasionally.
Pour the cooked polenta into a baking tray and, using a ladle, create a thin, flat layer of polenta.

Bake in a hot oven at 220° for at least 10 minutes, until golden and crispy.

Meanwhile slice the Lumbard and Lard into thin slices.

Remove the polenta from the oven, cut it into cubes and immediately place a slice of lard on each polenta cube. This way the lard will melt and give the polenta a special flavour.

Perfect match: Chianti Classico DOCG Riserva from Fattoria Le Fonti.

Watch the video recipe on Instagram!

Fried polenta with Zabaione cream

Preparation time: 5 minutes
Cooking time: 50 minutes
Difficulty: Easy
Servings: For 2 people


Ingredients:

– 200gr Polenta di Beura from Mulino San Giorgio,
Zabaione cream from Antica Dispensa,
– 900ml water,
– Salt,
– Sugar,
– Frying oil,
Amaro Valgrande by Bottega dei Morni

For 200gr flour, pour about 900ml of water into a copper pot or saucepan and salt to taste. When the water is about to boil add the flour by sprinkling it in, stirring with a whisk to prevent lumps from forming. Cook for 45-50 minutes, stirring occasionally.

Let the polenta cool so that it hardens. Once cold, form polenta balls with the help of your hands. In the meantime, heat the frying oil to a maximum temperature of 180°.
As soon as the oil has reached the desired temperature, dip the polenta balls in it and cook them for 4 to 5 minutes until golden brown. Lay them on sheets of paper to drain the oil well and then season with a little granulated sugar.

Excellent eaten with Antica Dispensa’s Piedmontese zabaione.

Perfect pairing: Amaro Valgrande by Bottega dei Morni.

Watch the video recipe on Instagram!