Print out the following photographs.
Use scissors to cut along the edge of each picture.
Stack the photographs into a booklet, making sure to maintain the same order as shown below.
Holding the lower left corner of the booklet with your left hand, use your right thumb to flip the pages quickly from front to back.
Watch the polenta in action, prepared like they used to in the countryside of Northern Italy!
Place a marble slab on the countertop.
Pour hot polenta over the marble slab and spread out evenly.
Spread it good, polenta man.
Spoon the topping over the polenta.
Sprinkle with parmesan shavings.
Painstakingly wait for polenta to harden from the coolnes of the marble slab. Sip wine and pretend to flirt with polenta man, but really, all you can think about is polenta.
The polenta has now cooled enough to be sliced into individual pieces.
Thanks, polenta man.
Behold the polenta at Enoteca Roma, a restaurant and wine bar that prides itself on its rustic preparation of polentaria. The dish is assembled in front of you, and you can literally see the polenta hardening on the marble slab while you wait for it to cool. The main course served atop my polenta was salsiccia e funghi, a savory mixture of crimini mushrooms and sausage...soon I will need to go back soon to taste the corvara (venison Bolognese and parmigiano) and quattro formaggi (Letizia's four-cheese sauce).
Although I do not consider myself a very good tinkerer in the kitchen (generally I need a recipe), I am considering a serious attempt to tinker away and try this technique out at home.
In the meantime, while you wait for me to figure out a decent recipe and post it, visit Enoteca Roma and taste their polenta. You might even see me there. I would be the one sneaking out the door with my new marble slab. Sssssshhh, don't tell polenta man.
2144-2166 W. Division St.
Chicago, IL 60622