A tasty recipe, that brings to the table simple ingredients of rustic tradition.
- 1 lb cornmeal
- 7 oz green tomatoes
- fennel seed
- olive oil
Pour the flour bit by bit in a pot of boiling salted water, stirring continuously with a wooden spoon.
Once polenta is ready pour it onto a wooden board and dress it with the tomatoes, previously desalted in cold water, and fried in olive oil with the addition of a pinch of fennel seeds.
Source: Academia Barilla
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