Gastronomy
Savoyard-style polenta
Polenta, known as “Polente” in Savoie, is an institution in the two Savoies! You won’t find a village fete without its traditional recipe for “Polente-diots”! This traditional Alpine dish is an original way of eating cereals, which are essential for a varied diet. This cornmeal is traditionally served mashed with Savoie diots…
Preparation time: 30 mn
Cooking time: 7 mn
Total time : 37 mn
A typical mountain dish
Ingredients (serves 5)
- 300 g ALPINA Savoie Polenta Express (1 part Polenta to 3 parts water)
- 4 Savoy sausages (Diots for Pormonier)
- 1 tablespoon oil
- 2 shallots
- 1 glass of white wine
4 steps to a gourmet meal
The recipe for Savoyard-style polenta
- Skewer your sausages and brown them in an oiled frying pan.
- Add the finely chopped shallots. As soon as the sausages become soft, pour in the white wine and a little water.
- Season to taste and simmer for around 20 minutes.
- Pour the polenta into the boiling salted water. Stir, cook for around 7 minutes, cover and leave to swell for a few moments.
Good to know
- For a delicious, creamy Polenta, cook it with milk instead of water… If you feel like it, add some cream and it becomes a delicate purée! You can add as many of your favourite ingredients as you like: herbs, spices, bacon, Beaufort, Tomme or even Parmesan cheese, your Polenta will be even tastier and will delight adults and children alike!
- Polenta de Savoie is produced in Chambéry, the capital of Savoie, by ALPINA: www.alpina-savoie.com