There is a staple food of Northern Italy that doesn’t usually get much recognition, but is rightfully to be considered the third part of the Italian food trinity: humble, yet versatile and satisfying polenta.

Use polenta as a starch side for any meal. It can be served as a sort of soft mash on a plate with meat or if you keep it over night in the fridge it solidifies. Cut this up and gently fry it on a pan! Yum.

Recipe idea: Grilled polenta with chery tomatoes and feta salad.