Polenta

Polenta is called “the peasant’s bread.” In households, as Elena Oloieru mentions, polenta is made to have a certain consistency, thicker. Polenta is a staple food, made daily both on fasting days and on days when there is no restriction on milk, eggs, and meat. It accompanies the peasants’ meals but can also be eaten plain. Polenta is cooked in a large cauldron once a day. Elena Oloieru says the cornmeal comes from her own household, and this can be seen in the polenta’s color. The water is taken from the well and is not treated with chlorine.

Ingredients:

– 2 liters of water,

– 2 heaping teaspoons of salt,

– 400 g cornmeal.

Preparation:

Bring the water to a boil and sprinkle three finger’s worth of cornmeal on the water’s surface. The sprinkling of cornmeal with three fingers is considered a blessing for the polenta and those who will eat it. When the water boils well, add the remaining cornmeal. Polenta is mixed with a large wooden paddle, with force, to avoid lumps. When the polenta boils, it’s a sign that it’s almost ready to be turned onto a wooden board. It is cut into slices with a white thread and served with the prepared dishes.