Italian Polenta has ancient origin.
Even the natives of ‘America prepared something very similar.
Before the corn, which gives the charachteristic yellow color, was imported from New World, in Europe it was prepared first with the spelt, the barley, the millet and the rye.
In Valcamonica, it arrived around in 1630 thanks to Peter Gaioncelli that imported the maize.
This is a simple and tasty dish of our tradition.
It Is prepared with some water,some salt and cereal flour, some corn flour or buckwheat flour; used instead of bread and called the “bread for the poor”.
It is usually utilized during winter instead of bread.