Comments on: Three-Hour Polenta

By: foodgal

foodgal — Tue, 30 Oct 2012 02:49:39 +0000

Barbara: You can definitely eat it after cooking it for only 45 minutes. If you cook it longer, it just gets creamier in consistency. I use a heavy-bottom pan on a low flame, and I try to stir it every 20 minutes or so when I cook it for three hours. Even if the very bottom sticks a little, the rest of it is good to go for you to enjoy.

By: barbara einspruch

barbara einspruch — Tue, 30 Oct 2012 00:08:45 +0000

Grazie Signore Floriana e Carolyn Jung –
Thank you for your blog and for introducing the marvelous polenta to us in the US. I ate this first at Oliveto and ordered some to try at home (Dallas TX). The three hour time on the package was a surprise – mine was delicious in 45 minutes or so.
Wondering how you can cook it three hours without burning. I have a nice heavy bottom Demeyere pot but it would never have survived three hours. Thanks for any advice – if the longer cooking is a good idea I would like to try it – but need help.

By: Jennie Schacht

Jennie Schacht — Wed, 02 May 2012 17:15:03 +0000

Carolyn: Delighted to find your post as I have some of that magnificent Floriani polenta bubbling on the back burner as I write.

Even more exciting was to see Silvano Floriani’s post, which not only gives the polenta an extra sense of place and a personal note, but also because I was curious about what happens to change the polenta between the first hour or so, when presumably it would be cooked through, and the recommended 3 hours.

I have mine cooking in water with a splash of whole milk, a drizzle of maple syrup, and a good pinch of salt. It may be lunch time when it’s ready, but I’m callin’ it breakfast!

Grazie e tanti auguri a lei e alla sua famiglia, Signore Floriani!!

By: Silvano Floriani

Silvano Floriani — Mon, 12 Mar 2012 20:11:01 +0000

My name is Silvano Floriani. I live in Pergine, province of Trento, Italy. I am the father of Marco Floriani, a friend of William Rubel, who was a guest at my house and on that occasion tasted the polenta made with the flour corn I grow. I gave William some seeds to try sowing this corn in America. Recently William pointed my attention to some web sites that show how successful the experiment was, and that this corn is now grown in several places in North America, known as “Floriani Red Flint”. This way the surname of my family became famous in America, without any merit of mine. Now, I read on this blog that it takes three hours to cook polenta. This is usually not true! We always cooked polenta in about 40 minutes, in a heavy copper pot (cauldron?), placed over a strong enough fire, stirring every minute. I hope you can enjoy lots of Floriani polentas, in the years to come, and I send you my cordial greetings!

By: foodgal

foodgal — Fri, 15 Apr 2011 23:07:17 +0000

Dina: I don’t think you can get it in New York. Right now, it’s only available for purchase at Oliveto Restaurant in Oakland. However, Community Grains hopes to start selling it on its Web site in the near future. So, stay tuned.