on Sunday I taught an American pie making class to a bunch of Italians (they loved it), and then my husband and I played an old-time music concert. Torino apparently loves vintage and retro Americana. And pie. Because who doesn't love a good pie?
|A lemon cake pie my students made|
see my other polenta post!). Up until now, I've really only tasted/seen/cooked polenta from Valle d'Aosta... it is coarse, yellow, and usually smothered in Fontina. However, I am discovering that there is a whole world of polenta. Each region has their own varieties of corn, that corn is ground to different consistencies, there are different cheeses that they mix with it to make it concia, top it with different meats, and cook it using different methods.
|'Polenta Guy' with his rainbow of locally grown, stone ground heirloom polenta|
|A polenta rainbow! Ostenga, Nostrano dell'Isola, Pignoletto Rosso, Morado Viola, Morado Nera|
|As close to pure white as polenta can be, this is a special variety mostly eaten in the NE of Italy with small shrimp. Who know Italy had their own version of shrimp & grits?|
|A bright yellow polenta that is best eaten with a mix of sauteed mushrooms (especially porcini!)|
|PURPLE polenta. Well, the corn is purple, and when they mill it, you can see that the husk is a lovely purple color. This is a mild tasting polenta that is good for just about everything, though the polenta guy recommended delicate tasting meat.|
|Isn't the black polenta gorgeous? I'm in love.|
see this post. I'm sure I will be back with updates as soon as I have a polenta party to test out these beautiful polenta varieties!