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Page Contents:
-Copper Polenta Pots
-Polenta Stirrer
-Polenta Boards
-Polenta Recipe

Related Pages:
-Boards
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Polenta Making Utensils

An unlined copper pot is the traditional utensil for making polenta. You can put a decent amount of heat under it without fear of damage, and it will cook your polenta quickly, and leave you a treat of crispy crust that you can scrape from the inside of the pot.

Corn was easier and more productive to grow in the poor man's back yard field than wheat, and was thus used as a substitute for bread and pasta in the traditional kitchens.

It draws its flavor primarily from the foods served with it, and is used for everything from appetizers to desserts. However there are also many recipes available for various additives, fillings, and ways of serving polenta, so do explore and enjoy.

Italian Copper Polenta Pots

12" copper polenta pot, bail handle

12" copper polenta pot, bail handle
12" Copper Polenta Pot, Bail Handle

$139.99
#5071
12.5" high with handle up,
6.3" high to top of lip,
11.75" top outside diameter,
8" wide base,
Heavy gauge hammered copper,
Satin finish,
Made in Italy
10" Copper Polenta Pot, Bail Handle

$109.99
#5069
10.8" high with handle up,
5" high to top of lip,
10.2" top outside diameter,
6.5 " wide base,
Heavy gauge hammered copper,
Satin finish,
Made in Italy
12" Copper Polenta Pot, Long Handle

12" copper polenta pot, long handle
12" Copper Polenta Pot, Long Handle

$169.99
#612739
6.5 liter capacity.
12" (30 cm) diameter, 8* (20 cm) base.
8.5" long wood-grip handle.
Heavy gauge 99.9% pure solid copper pot.
Hammered finish.
Plated steel handle ferrule and helper handle.
Made by hand in Italy.
10" hammered copper polenta pot

10" hammered copper polenta pot
Hammered Copper Polenta Pot With Wood Handle

$109.99
#5042
10.1" top outside,
9" top inside,
6.5" bottom inside,
1.5" helper handle,
10" long handle,
Wood on steel riveted handle,
Heavy hammered copper,
Made in Italy

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Polenta Stirrer

wooden polenta stirrer

detail of wooden polenta stirrer
Wooden Polenta Stirrer

$4.99
#14227
18-1/2" long,
1-1/8" wide paddle,
Carved from a solid piece of beechwood
Made in Italy
Long, thick, sturdy, and just right for polenta.

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Polenta Serving Boards

Acacia Wood Round Polenta & Bread Paddle Board Acacia Wood Round Polenta & Bread Paddle Board

$22.99
#8008
12" round,
Plus 4" handle,
1/2" thick,
Made in Thailand
Polenta paddle board with knife

Polenta paddle board with knife
Polenta Paddle Board With Knife

$19.99
#14331
11.75" round,
17" long with handle,
0.75" thick,
0.5" high feet,
12.5" long feathered knife,
Natural beechwood knife,
Natural fir board,
Made in Italy

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Basic Polenta Recipes

2 cups water
    or a mixture of water, chicken broth,
    white wine, or any flavoring such as
    seasoning packets
1 cup coarse corn meal

· Bring water to a boil in a ten inch skillet, preferably non-stick.
· Add corn meal and stir until all liquid is absorbed.
· Smooth out with the back of a spoon, lower the heat, and cook for about a half hour.
· When the edges pull away from the side of the pan, shake the skillet. If the Polenta moves, it is cooked.
· Invert a plate or wooden board over the top of the skillet and turn it over.
· With a knife, or a piece of thread, cut into wedges and top with Tomato Sauce and Cheese.

Optional:
· At the beginning, sauté a small onion in a little olive oil, then add the water, etc.
· Also, some leftover vegetables or bits of meat, sausage, etc. may be added just before the cornmeal.

Polenta for 8:
3.5 liters water (or use even portions of water and milk)
1 kg cornmeal (medium or coarse)
Handful of coarse salt
Use an unlined copper pot to boil the water.
Add the salt to the boiling water.
Slowly add the cornmeal while stirring with a wood spoon or spatula.
Cook 55-60 minutes over medium/high heat, stirring frequently and in the same circular direction.
Once cooked, pour on a wooden board, and cut slices using a string or a wood knife.

Polenta Concia (Polenta Grassa) for 6-8:
3 liters water
600-700 g cornmeal (medium or coarse)
300 g Fontina cheese, cubed
150 g butter, cubed
Boil the water and add the salt.
Gradually add the cornmeal while stirring with a wood spoon or spatula.
Cook 45-50 minutes, stirring frequently and in the same circular direction.
Add the cheese and butter.
Cook 5-10 more minutes, stirring frequently, until well blended.
It won't be firm enough to put on a board, so place it in a serving dish, and optionally pour 100 g of melted or browned butter on top.
Serve hot.

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