Polenta

Soft, or boiled, polenta is traditionally served as a contorno with stews and braises such as cacciatore, which agreeably soak into the grain. It may also be sauced and served as a primo, or twice-cooked—sautéed, fried, grilled, roasted, or baked—and served in a variety of presentations. Grilled, it is a classic accompaniment to Baccalà Mantecato.