Our Italian Polenta RecipeAn authentic polenta recipe as made in Italy 
Genuine Polenta must use ground Indian-corn, and may be served either as a separate dish or as a garnish for roast meat, pigeons, fowl, etc. Polenta is particularly popular in the Veneto and Piedmont regions of Italy It is made like porridge; gradually dropping the corn meal into boiling stock or water, and stirring continually with a wooden spoon. In around 10 to 15 minutes the mixture will turn nice and thick and smooth, then add in a little butter and the grated Parmesan, and one egg beaten up. The egg is not always added but adding an egg will richen up the final dish. My advice is to add the egg! Let it cool, then layer it in a baking tray, add a little butter to each layer, sprinkle with plenty of Parmesan, and bake it for about an hour in a slow oven. Serve hot. I like to serve it and love to eat it with Gorgonzola cheese melted over the top. Amazingly delicious! Another way to serve it is to have it for breakfast. Now this isn't as weird as you might think. In fact when my wife Maria, whose family is from Italy, was a child this was her morning cornflakes. What you do is let the polenta cool and then slice it and serve it with warm milk and sugar to taste. You'll never want those boring old cornflakes again!
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