Patate Di Montagna
Recipe: P'lenta d'Iragn Variation
Free of: DF, EF, FF, GF*, GaF, KF*
LF, OF, PF, POF, RF, SF*,
SEF, SHF, SWF, TN*, WF*, V, Veg
In searching for inspirations for another recipe, I found a request for "P'lenta d'Iragn",
or spelled out "Polenta di Iragno".
Mentions of that recipe was found but not the actual recipe. Originally it was the Moline
region of Italy that made this lovely delight. Basically, its the Italian version
of the "Porridge" with Raw Tomato Sauce and Pecorino, and Italian Cheese placed
I did find a "Polenta e Pecorino" recipe, "Polenta di Patata" recipe and a
"Polenta Ai Pomodori" recipe online, in Italian. Roughly Translated, "Polenta with
Peocrino (Cheese)", "Polenta with Potato" and "Polenta with Tomatoes".
Here we have one that contain the Cheese and Potato I want, the next, containing
the potatoes, but not the cheese, and the last containing the Tomato and the Cheese,
but no Potato.
What I give you here, is my version of the Polenta di Iragno, as best as I could
figure. However, I also give you links to the Original Italian recipes, and links
to my translation of that Italian into English.
I give you here the original Italian, translated into English, with links back to the
original recipe page, And I give you my version which I think may be closer to what
Moline region would have made, at the Bottom.
The sources speaking of Moline mention no Corn, recipes I did find do use Corn.
So, I use Corn, as Polenta usually means Corn. Incidentally, the version I found
used Buckwheat flour, which makes this Gluten Free. They also use Emmental cheese,
I'm using Pecorino.
My version of the dish does use Wheat flour, but Soy Flour can be substituted to make it
KF and GF. However, use your flour if making this SF. Also, be sure the flour you
use is suitable for the person you are making this for.
The Original Polenta di Patata , and translated from the Italian:
Boil potatoes 200 G
Buckwheat flour 200 G
Yellow Corn Meal 200 G
Emmental cheese 200 G
Grated Parmesan cheese
Preparation: (Directions fixed for correct order)
Mix the flours (Flour and Corn Meal) and pour in boiling salted water and cook for 45 minutes.
In a frying pan, add a knob (1 tablespoon) of butter, and brown the onions.
Mix in the mashed Potatoes, 2 Tablespoons Parmesan Cheese, Dice Emmental Cheese,
Pepper. Mix well.
Shortly before the end of cooking incorporate the mashed potatoes,
onion fried previously in a knob of butter 2 tablespoons Parmesan cheese,
diced Emmenthal and a little 'pepper. Mix well and serve hot.
The Original "Polenta Ai Pomodori" , and translated from the Italian:
White [Corn Meal] Flour for Polenta 200 G (3/4 cup, plus 1 TB + 1 tsp.)
Water 60 cl [This is about 2 1/2 cups water.]
4 red tomatoes
Pecorino cheese, 50 G (1/4 cup)
1 sprig thyme
1 sprig marjoram
Extra-virgin olive oil
Preparation: (Translation altered to fit standard American cookware, and order
fixed to accomodate how long it takes to accomplish tasks.)
Bring the salted water to a boil, then add the flour and cook, for 45 minutes,
stirring [occasionally, to prevent sticking to the bottom].
Slice the tomatoes, sprinkle with salt and let stand in a colander for 30 minutes
to drip dry.
Arrange them on a Rectangular pan that has been lightly greased with Olive Oil.
[NB.The original Italian, uses Italian (not American) Wax Paper, but their wax
paper IS different from ours. Ours works in a cake pan that has cake batter on
top, but has a higher change of burning if used only with tomatoes on top.]
Bake under the grill of a hot oven for 4 minutes. Set the Tomatoes aside on a plate.
[NB. How hot? Doesn't say. but I imagine a pre-heated oven set to 350 F, would
work. You don't want the Tomatoes cooked all the way through, as partially cooked,
gives it a really awesome flavour!]
Stir a tablespoon of oil in to the polenta, pour into a greased rectangular
pan 20 x 30 cm, level with a spatula. [Use any pan that would fit.]
Place the tomatoes on top, finish with grated cheese, chopped herbs and a drizzle
of olive oil and cook under the grill of a hot oven until the cheese will melt.
Serve immediately. The white polenta, very delicate flavor, is typical of the
regions of Veneto and Friuli. It is made from white corn meal.
NUMBER THREE: D'Irag'n
Allergy Alert: Its not Corn Allergy friendly, but that should be obvious. Also,
it will contain Tomatoes, but those allergic, could just skip the sauce.
500g floury potatoes
150ml milk (subs: soy milk)/stock or half half
125g fine polenta
30g butter (subs: non hydrogenated margarine)
salt and pepper
# Make the potato polenta: Boil the potatoes until soft. Once cooked, strain,
reserving 1 c. of cooking liquid (set aside). Put the stock/milk on to heat till just under boiling.
# Meanwhile mash the potatoes – I push them through a fine mesh sieve with the
back of a spoon to get a nice fluffy consistency, or you could use a stick blender.
Add hot stock/milk, salt and pepper.
# Meanwhile bring water and remaining potato water to the boil and slowly add
polenta stirring constantly. Cook for 20 minutes, stirring frequently.
# Once cooked add the butter and fold through and blend the polenta with the potatoes
polenta e pecorino
sale = salt
olio = oil
aglio = garlic
- patata trentina di montagna - 2,5 kg
- semolino - 200 gr
- burro - 50 gr
- latte - 1 litro
- dado da brodo - 1
- sale e pepe
- ST - Suggerimenti:
Si accompagna a tutti i tipi di carne, in umido o arrosto, con il loro intingolo.
Eventuali avanzi di polenta risulteranno ottimi se arrostiti o tagliati a fette
e passati alla graticola, unti leggermente con del burro.
- thirty mountain potato (literal) - 2.5 kg
- semolina - 200 gr
- butter - 50 gr
- Milk - 1 liter
- bouillon cubes - 1
- Salt and pepper
- ST - Tips:
It goes well with all types of meat, stewed or roasted, with their sauce. Any
leftovers will be good if roasted polenta, cut into slices and passed to the grill,
lightly greased with butter.
My Version of the above Polenta:
Why Flour? Because one travel site mentioned this dish was originally made
with Wheat Flour.
For a more traditional amount, just double this recipe.
about 2 lbs Potatoes, mashed (traditionally, 5 lbs 8 oz.)
100 grams (about 1/2 cup) Wheat Flour ("Original")(Not GF/KF)
OR Soy Flour (Soy free? Use your flour) (GF/KF)
1 quart Soy Milk (or Milk you use)
1/8 Cup Allergy Free Margarine (kind you use)
1 tsp. Kosher Sea Salt (2 tsp. if using other Salt)
The Marinara Sauce:
2 - 15 oz. Cans Tomato Sauce
4 Roma Tomatoes, diced
1/4 Cup Olive Oil
Pecorino Romano Cheese, grated [i formatge de cabra]
1 Cups Fresh Mushrooms, sliced
2 tsp. Sweet Basil
1 tsp. Ginger
1/2 tsp. Thyme
2 tsp. Crushed Rosemary Leaves
1 tsp. Marjoram
1/8 tsp. Cayenne Pepper (or to taste)
1 tsp. Oregano
8 oz. Can of Sliced Black Olives (optional)
Kosher Sea Salt (for browning the Mushrooms)
Tellicherry Black Pepper, to taste
Italian Parsley Sprigs for Garnish
How to Make:
1) In a large pan, bring the Water to a boil.
2) In a frying pan (that has a cover), add in a little of the Olive Oil, a little
Sea Salt, and the Mushrooms. Stir until browned on both sides.
3) Toss all the Marinara ingredients and the rest of the Olive Oil in a sauce pan.
4) Bring to a boil, then cover and simmer.
5) Mix the Potatoes and the Flour together.
In that large pan, Add the mashed potato mixture slowly, stirring continuously.
6) Bring to a boil. Reduce heat to medium-high and cook for 30 minutes, stirring
very often. Reduce heat to medium and cook for another 15 minutes, stirring often.
Or, authentically, you would stir for the entire 45 minutes.
7) Pour the Polenta into a large, flat cake pan.
8) When it has cooled, slice it.
9) Dish out a slice onto each plate.
10) Top with the Marinara Sauce.
11) Place a sprig or two of Parsley on top.
Copyright by Kytriya, November 24th, 2010
Rewrote February 21, 2012