Polenta carbonera
Polenta Carbonera is a traditional dish from Val di Sole in Trentino that represents the authentic mountain cuisine of the region. It is a creamy polenta enriched with simple yet flavorful ingredients: Trentino sopressa, local cheese and butter, which create a combination of robust and genuine flavors. A perfect comfort food for cold mountain evenings.
Preparation
- 1
Bring the water to a boil in a large pot and salt generously.
- 2
Pour the polenta in a thin stream, stirring continuously with a wooden spoon to prevent lumps.
- 3
Continue cooking for about 40-45 minutes, stirring frequently to prevent it from sticking to the bottom of the pot.
- 4
Meanwhile, cut the sopressa into small cubes and lightly pan-fry them to release their flavors.
- 5
When the polenta is creamy and pulls away from the sides of the pot, add the butter and stir well.
- 6
Incorporate the sopressa with its juices and the grated cheese, stirring until you obtain a homogeneous dish.
- 7
Adjust the seasoning with salt and pepper, then pour the Polenta Carbonera into a deep plate and serve while still hot.
Chef's Tips
For faster cooking, you can use instant polenta, halving the cooking times. Choose hard-paste cheeses from Val di Sole for authenticity and quality.