Venetian-Style Milk Polenta

Polenta alla Veneziana con il Latte

Preparation info
  • 4

    liberal
    • Difficulty

      Easy

Appears in

By Marcella Hazan

Published 1997

  • About

The cooking of Venice is Italy’s most light-handed, and it is reflected in this delicate, less rustic-tasting polenta. I first tasted this dish after settling in Venice, when I began to eat in people’s houses both in the city and in the farms just beyond the bridge connecting the city of canals to the mainland.

Ingredients

  • cups water
  • 3 cups whole milk
  • 3 teaspoons

Method

  1. Put the water, milk, and salt in a copper polenta pot or a heavy-bottomed large saucepan, turn the heat on to medium, and bring to a steady but moderate boil.
  2. Pour a fistful of the cornmeal into the pot in a very thin stream, letting it trickle through nearly closed fingers. You should be able to see some of the cornmeal’s individual grains spilling into the po