Polenta Collection

Traditional pork goulash prepared with hot sausages and red beans and traditional romanian corn meal (mamaliga) served with minced cheese, served piping hot from the oven. Sighisoara, Transylvania

Interior of a House at Fondi, from Italian Scenery, representing the Manners
3258440 Interior of a House at Fondi, from Italian Scenery, representing the Manners, Customs and Amusements of the different States of Italy, pub. 1806 (hand coloured engraving) by Lerberghi, P

The Quarrymen of Grisante, from Italian Scenery, representing the Manners
3258437 The Quarrymen of Grisante, from Italian Scenery, representing the Manners, Customs and Amusements of the different States of Italy, pub. 1806 (hand coloured engraving) by Lerberghi, P

The figures of Francesca da Rimini and Paolo da Verrucchio appear to Dante and Virgil
PWI82301 The figures of Francesca da Rimini and Paolo da Verrucchio appear to Dante and Virgil, illustration of Dantes Inferno, canto V, 1855 by Scheffer, Ary (1795-1858); 171x239 cm; Louvre, Paris

Polenta, meal of Italian peasants (chromolitho)
1094350 Polenta, meal of Italian peasants (chromolitho) by French School, (19th century); Private Collection; (add.info.: Polenta, meal of Italian peasants)

Peasants of Sora preparing Polenta (engraving)
969623 Peasants of Sora preparing Polenta (engraving) by English School, (19th century); Private Collection; (add.info.: Peasants of Sora preparing Polenta)

Among the polenta celebrations that also this year took place in various parts of Italy... (colour litho)
2783568 Among the polenta celebrations that also this year took place in various parts of Italy... (colour litho) by Beltrame

A nice folk festival (colour litho)
2783675 A nice folk festival (colour litho) by Beltrame, Achille (1871-1945); Private Collection; (add.info.: A nice folk festival)

Polenta, cornmeal on an olive wood spoon

Old Styrian apple roast with polenta slices, Graz, Styria, Austria, Europe

Pap and cake sellers, Freetown, Sierra Leone, Africa. Pap is a traditional porridge / polenta made from mielie-meal (ground maize). Date: circa 1920s

The Quarryman of Grisante. The stone quarry workers (miners) are enjoying a meal of polenta and wine. The polenta has been cooked in a pot of water over the fire at the left

Interior of a House at Fondi. Fondi is town halfway between Rome and Naples, Italy. A poor family sitting down to a meal of polenta which has been cooked in a saucepan of water suspended on a hook

Plate of grilled polenta garnished with basil leaves

Hand pouring boiled polenta crostini from saucepan onto baking tray, close-up

Adding cornmeal to saucepan of water and whisking (making polenta), close-up

Using kitchen knife to cut flat polenta

Polenta cake and rosemary, with glass of olive oil, pastry brush and sprigs of rosemary nearby

Barbecue polenta served on white with vegetable stew. aubergine, courgettes, tomatoes, onion, pepper, and knapkin

Hand holding kitchen knife to cut polenta crostini into slices on baking tray

Dried polenta being poured into water in saucepan, high angle view

Bowl of polenta with grated parmesan cheese and black pepper, on folded tea towel, spoon, close-up

Cutting polenta squares on baking sheet with chefs knife (making polenta pasticciata)

Block of cooked cooled polenta being sliced

Polenta triangles cooking on ridged grill pan, close up

Dish of soft polenta topped with sauteed wild mushrooms garnished with parsley

Polenta with roast vegetables, including courgettes, aubergines, tomatoes, and onions

Stirring polenta mixture in saucepan with wooden spoon, close-up

Lozenge-shaped slices of grilled polenta, served on a blue plate, view from above

Polenta and whisk in sacepan on hob

Baked wild mushroom polenta

a dish with roast baby lamb fried triangle of polenta with water cress and tomatoe sauce The O Farrell Restaurant, Acassuso, Buenos Aires Argentina, South America

Vegetarian meal of grilled polenta and asparagus and an avocado salad

Pasta in a Huge Vat
The annual festa di polenta at Ponti, Alessandria (Italy) - the food is prepared in huge vats and distributed to the populace

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"Polenta: A Traditional Delight Connecting Cultures and Tastes" Indulge in the rich flavors of polenta, a beloved dish that transcends borders and brings people together. This hearty meal has been enjoyed for generations, from Italian peasants savoring its humble goodness to global celebrations that honor its legacy. Step into the past with an interior glimpse of a house at Fondi, where families gathered around steaming pots of polenta, sharing laughter and stories. Journey further as you witness the Quarrymen of Grisante relishing their hard-earned meal amidst the rugged beauty of stone quarries. Discover how polenta unites art and literature as figures like Francesca da Rimini and Paolo da Verrucchio appear to Dante and Virgil, symbolizing both sustenance for the body and nourishment for the soul. In distant lands like Sierra Leone in Africa, pap and cake sellers offer their own versions of this versatile dish. Polenta knows no boundaries; it adapts to local ingredients while retaining its comforting essence. Satisfy your taste buds with a mouthwatering combination - traditional pork goulash prepared with hot sausages and red beans served over creamy polenta. Let each bite transport you to Italy's rustic countryside or Austria's charming streets where old Styrian apple roast meets golden slices of polenta. As you enjoy this delightful cornmeal creation on an olive wood spoon, take a moment to appreciate its significance in peasant culture. It represents resilience, resourcefulness, and community bonds forged through shared meals. Join in on vibrant festivities celebrating polenta across Italy - colorful lithographs capture the joyous spirit as locals come together for lively folk festivals. These gatherings showcase not only culinary delights but also cultural heritage passed down through generations. Whether you're savoring it alongside Italian scenery or immersing yourself in different corners of the world where polenta finds new interpretations, one thing remains constant - the love and appreciation for this humble yet extraordinary dish.