Polenta

In China it’s rice, in Ireland it’s potatoes, and in Lombardy it’s polenta that appears on the table at seemingly just about every meal. I like to use a coarse polenta from the town of Storo, which is just across the border in the region of Trentino, as it has a lovely, nutty flavour. Soak the saucepan and whisk in cold water as soon as you take the polenta out of the pan so that they’re easier to wash later. If you like, make a well in the centre of the polenta in the serving bowl and pour