This is an excellent winter dish to enjoy among close friends and family – “primitively comforting” as a friend of mine coined it! Pour soft-cooked polenta in an even layer directly onto a wooden board (called a “spianatora” or “spianatoia”) positioned in the center of the table and top with a meaty slow-cooked sugo.
Polenta was my favorite childhood meal. We ate off a long board just like you are saying all 8 of us. I remember were gonna have POLENTA tonight. LIKE A BIG OCCASION. My father and mother came from Abruzzo. My father from st Tomasso and my mother from St Valentino. I am one of 8 children totaly Abruzzizi. Love your Majella home cooking blog. We always had Torone candy a holiday must -Lupini beans-Roasted chestnuts. Old bread toasted with olive oil and black pepper on it. Fish sauce every Christmas Eve. Baccala’ in suace with Ell- calamari.
My father made home made Goat cheese. Pruzutto. Homemade wine from Muscat grapes. He would order the grapes in crates. He worked at making this wine. With the wine kegs and all mainly for home meals. Anisette Todolli cookies with frosting and sprinkles at easter. Potatoe Potade. Is cooked boiled potatoes and cooked escarole sauteed in olive oil and garlic. Pasta Fasciolli. Spaghetti and meatballs every Sunday with rosemary roast chicken. Unsalada salad. Roast leg of lamb with rosemary. Roast baby kid goat. I have done Palmas Travel Collection of watercolors of St Tomasso and St Valentino.
Thanks for the chatting site. Palma Poochigian