Polenta with bagna cauda: a delicious traditional dish from Turin

Originating from the Piedmont region in Italy, Polenta with Bagna Cauda is a mouthwatering traditional dish that has been enjoyed for centuries. This hearty meal combines the richness of polenta, a cornmeal-based porridge, with the intense flavors of bagna cauda, a warm garlic and anchovy dip. Today, it remains a popular dish in the city of Turin and delights locals and tourists alike.

Polenta, made by cooking coarsely ground yellow or white cornmeal with water or milk, has been a staple in Italian cuisine since ancient times. Its simple yet versatile nature allows for various preparations, making it a classic choice for many recipes. In Turin, polenta is typically cooked until thick and creamy, giving it a velvety texture perfect for absorbing the bagna cauda.

Bagna Cauda, meaning “hot bath” in Italian, is a dip that dates back to the Roman era. It is believed to have originated in Turin or the surrounding region and has since become an integral part of the area’s culinary tradition. The key ingredients of bagna cauda include garlic, extra-virgin olive oil, and anchovies. The dip is traditionally prepared in a terracotta pot and gently heated to meld all the flavors together. The resulting sauce is warm, pungent, and bursting with umami.

To enjoy Polenta with Bagna Cauda, start by cooking the polenta according to package instructions, stirring constantly to prevent lumps from forming. Once the polenta reaches a thick consistency, transfer it to a serving dish. The polenta acts as a canvas for the flavors of the bagna cauda, so make sure to spread it out evenly.

Next, prepare the bagna cauda by heating a generous amount of extra-virgin olive oil in a saucepan over low heat. Add minced garlic and cook until fragrant, being careful not to burn it. Then, add finely chopped anchovies to the pan and allow them to dissolve into the oil. The anchovies provide a depth of flavor and a unique saltiness to the dip. Stir the mixture gently until well combined and warmed through.

Once the bagna cauda is ready, slowly pour it over the polenta, ensuring it covers the entire surface. The combination of the creamy polenta and the piquant bagna cauda creates a harmony of flavors that is both comforting and indulgent.

Polenta with Bagna Cauda is often enjoyed as a main dish, especially during the winter months when a hearty meal is most appreciated. However, it can also be served as an appetizer or as part of a larger meal. Pair it with a glass of red wine, such as a Barbera from the Piedmont region, to enhance the overall experience.

The dish not only showcases the rich culinary heritage of Turin but also exemplifies the importance placed on fresh, high-quality ingredients in Italian cuisine. The combination of cornmeal, garlic, anchovies, and olive oil creates a delightful fusion of flavors that brings people together around the table.

Whether you’re a fan of polenta, bagna cauda, or simply curious about Italian cuisine, Polenta with Bagna Cauda is a must-try dish. It embodies the essence of comfort food while showcasing the unique flavors of the Piedmont region. So, next time you find yourself in Turin, be sure to indulge in this scrumptious and satisfying traditional dish.