|
Student: Brian T.
POLENTA
Ingredients
4 quarts water
2 cups corn meal
1 stick butter
A pound of parmesan cheese
A pound of mozzarella cheese
Recipe
Put four quarts of water in a pan and heat until it boils. Put in two cups of corn meal and stir until thickens. Add one stick of butter. Add a pound of parmesan and mozzarella.
Essay
The United States is known as the melting pot, therefore there are many people whose heritage stem from more than one country. I am no exception to that statement. My father’s background is predominately Italian and where as my mother is a mixture of English and Irish. Yet I identify more with my father’s side of the family for some reason.
The recipe, polenta, originated in Italy. My father makes the dish and he learned how to from his father and his father learned from his father who came to the United States form Italy. My dad rarely makes polenta, usually only once a year. Every year my uncle has a hunting party during deer season. It is usually on the first weekend of the two week shot gun part of the season.
My dad, two uncles, and a couple of friends go out and hunt for the day. After hunting, which ends when it gets dark, everyone comes in and makes dinner. It is always very good with a variety of foods.
My dad’s contribution to the meal is polenta.
Polenta can be eaten by itself and is very good like that but it also goes good with most anything else, like chicken, tomato sauce, or cooked vegetables. Everything is cooked in the basement of my uncle’s house where he has a cook stove that is heated by wood.
When everything is ready everyone gets a plate and takes some of everything, then finds a stool, chair or anything to sit on. When the foods ready it gets quite because everyone is concentrating on the food. When the food is gone, that is when the stories start. The topics range from the deer to old times and friends. I enjoy sitting back and listening to the older people talk of times gone by.
|
FOOD FACTS: 50 ITALIAN CHEESES
1. Asiago
2. Bel Paese
3. Bocconcini
4. Bra
5. Caciocavallo
6. Caciotta
7. Canestrato
8. Casciotta di Urbino
9. Castelmagno
10. Crescenza
11. Dolcelatte
12. Fiore Sardo
13. Fontal
14. Fontina Val d'Aosta
15. Fresh Mozzarella
16. Fresh Ricotta
17. Fresh Truffles
18. Gorgonzola
19. Grana
20. Grana Padano
21. Il Boschetto al Tartufo
22. Mascarpone
23. Mascarpone Torta
24. Montasio
25. Mozzarella
26. Mozzarella di Bufala
27. Mozzarella Fresh, in water
28. Mozzarella Rolls
29. Pannerone
30. Parmesan (Parmigiano)
31. Parmigiano Reggiano
32. Pecorino
33. Pecorino in Walnut Leaves
34. Pecorino Romano
35. Pressato
36. Provolone
37. Quartirolo Lombardo
38. Ragusano
39. Raschera
40. Ricotta
41. Ricotta Salata
42. Romano
43. Scamorza
44. Sottocenare al Tartufo
45. Taleggio
46. Toma
47. Toscanello
48. Ubriaco
49. Zanetti Grana Padano
50. Zanetti Parmigiano Reggiano
|
