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Polenta is a northern Italian classic, so much so that southern Italians call northerners “polentoni.” It’s essentially ground corn meal. Cheap and very filling, it’s a perfect meal for students. Make sure to get the polenta flour that says “cotta a vapore” or “cuoce in minuti”: this is the precooked polenta flour. If not, you’ll stir for 40-50 minutes – this will put hair on your chest!
  • A box of precooked polenta flour
  • Water
  • A box of Gorgonzola (you can even use just red souce)
  1. Bring 3 cups of water to a boil in a large pot, with 1 broth cube in it.
  2. When it boils, pour in 1 cup of polenta, reduce heat, and stir vigorously and continuously for about ten minutes or until the polenta is thick.
  3. Put a nice slice of gorgonzola cheese on each plate, spoon the polenta over to melt it, then pour your favorite tomato sauce over the top.
Recipe by The student guide to Perugia at https://inperugia.com/food/recipes/polenta/