Polenta alla Carbonara is a local dish that is still eaten in several municipalities such as Garda, Veneto and especially in Malcesine during village festivals. It is considered a poor and ancient dish, whose very simple recipe has been handed down for generations and is based on basic ingredients from the land; Garda DOP extra virgin olive oil, polenta and Monte Baldo cheese (in all its parts, even the crusts).
- 4 liters of water;
- 1 kg of yellow corn flour;
- 400 g of butter;
- 1 medium sized onion;
- 1 kg salami paste;
- 500 g of aged cheese;
- 500 g of soft cheese;
- 200 g of Parmigiano Reggiano DOP cheese;
- 500 ml of red wine;
- Pepper to taste;
- Coarse salt to taste
Boil the water in a saucepan and add the coarse salt. Pour in the flour and mix quickly with the whisk to avoid the formation of lumps in the dough.
Leave the mixture to rest for a few minutes and bring to a boil by stirring it counterclockwise for about 30/40 minutes.
In the meantime, prepare the sauté in another pan with the butter, the chopped onion and the salami paste. Pour in the red wine and let it evaporate.
Cut the cheese into small pieces and set it aside.
Once the polenta is cooked, add the sautéed butter and salami, the cut cheeses, the parmesan and a little pepper.
Serve on a wooden cutting board when the soft cheese is almost melted.