Hello everyone! Some of you celebrating, some working… wherever you are, whatever you are doing – thanks for stopping by to our post. You are very lucky at exactly this moment, because you have just accessed the recipe for our delicious lentils bolognese served on top of some golden creamy porcini polenta….. Brief history of polenta Polenta is a dish of boiled cornmeal that was historically made from other grains. You can serve it as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. The dish is associated with Northern and Central Italy, Savoy in France, Switzerland, and Romania. It is also common in Brazilian regions that received Italian immigrants. As it is known today, polenta derives from earlier forms of grain mush (known as puls or pulmentum in Latin) that were commonly eaten since Roman times. Before the introduction of corn (maize) from America in the 16th century,  polenta was made from starchy ingredients like farro (wheat), chestnut flour, millet, spelt (wheat), and chickpeas. Some facts about lentils They are believed to have originated in central Asia. Lentils have been eaten by humans since Neolithic times […]

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