Beretta Traditional Polenta

Popular in Piemonte and Lombardia, and the rest of Italy’s northern regions, polenta is Italy’s answer to grits. Cornmeal is cooked in water, seasoned and served alongside meat, topped with ragu’, or stirred together with an abundance of cheese. This traditional polenta requires almost 45 minutes of cooking time, constant attention, and lots of stirring. Italian traditionalists would have it no other way!