Ingredients Corn flour, type 00 wheat flour, and water. In Molise, durum-wheat flour. In Campania, also whole-wheat flour. Leftover polenta was often used.
How Made A polenta is made with corn flour, chilled, and kneaded with wheat flour and water to make a homogeneous and rather firm dough. The dough is left to rest, then rolled out with a rolling pin into a sheet, not too thin, from which strips about ¾ inch (2 cm) wide are cut. These are cut again into squares or rhombuses, tacconi in Italian.
