Ingredients Wheat flour and water.
How Made A sort of polenta made with wheat. The flour is poured, a little at a time, into boiling salted water and stirred with a wooden spoon to prevent lumps from forming. When cooked, the mixture is poured onto a wooden board and served.
Also Known As No alternative names.
How Served With garlic, oil, parsley, and mushrooms, but also with a sauce of crumbled sausage and pecorino.
Where Found Lazio, province of Rieti (Castel di Tora).
The term probably derives from the fact that, even when mixed by an expert hand, the polentina almost inevitably forms small lumps. It was served very hot, sprinkled with the fragrant local pecorino.
