Polenta is an ancient recipe, present in various forms in different gastronomic cultures from Latin America to Asia. In Italy it is a dish widespread throughout the Alps, which for centuries has warmed the winters of many mountain communities. Stefano Masanti, one Michelin star at Madesimo in Valtellina, illustrates 6 different recipes, from the simplest polenta made with water and cornmeal, to those enriched with buckwheat and dairy products, up to his personal creations which include a truly surprising recovery dish.

In collaboration with Koppert Cress https://www.koppertcress.com/it

INGREDIENTI/INGREDIENTS

0:38 Polenta tradizionale/Traditional Polenta
Acqua/Water 1 l
Farina di mais/Cornmael 250/300 g
Sale/Salt 20 g

1:38 Polenta Taragna Valtellinese
Acqua/Water 1 l
Farina di mais/Cornmael 170 g
Farina di grano Saraceno/Backwheat flour 80 g20 GR SI SALE
Sale/Salt 20 g
Burro/Butter 50g
Formaggio Casaera/Casera Cheese 200/300 g

2:39 Polenta cropa
Panna/Cream 1 l
Acqua/Water 200 ml
Sale/Salt 20 g
Patate/Patatoes 1 kg
Formaggio Casera/Casera Cheese 200/300 g

3:51*Polenta al brodo di gamberi/Shrimp broth polenta*
Brodo di gamberi/Shrimp broth 1 l
Farina di mais/Cornmael 250/300 g
Algae powder aventurine qb/To taste
Gamberi/Shrimps qb/To taste
Sour Cream qb/To taste
Kress qb/To taste

6:47 Polenta al Kaffir lime e segale/Polenta with Kaffir lime and rye
Acqua/Water 1 l
Farina di mais/Cornmael 250 g
Sale/Salt 20 g
Kaffir lime to taste
Kress

8:59 Gnocchi di polenta/Polenta gnocchi
Polenta avanzata/Left over polenta 700 g
Fecola di patate/Potto starch 300 g
Patate lessate/Bolied patatoes 300 g
Tuorlo/Egg yolk 1
Sale/Salt to taste

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