Photographer Bea De Giacomo brings a famiglia warmth to this classic Italian dish.
When she’s not using photography as a means of capturing the doting dynamic between humans and the natural world, Bea De Giacomo basks in the savory familiarity of an age-old family recipe. The Milan-based photographer gives thanks to her quirky yet charming Italian grandmother for this novel dish, which she calls Polenta Della Nonna Nanda. “I thought it was something typical, but when I grew up I realized we were the only family eating polenta this way,” De Giacomo tells Family Style.
Ingredients:
- 1 teaspoon olive oil
- 4 cups of polenta flour
- 1 wheel of Gorgonzola
- 4 eggs
- Stick of butter
- ½ cup grated Parmesan
Instructions:
- Boil salted water. When it boils, add a teaspoon of oil and pour in the polenta flour, stirring constantly to avoid creating lumps.
- Lower the heat and continue stirring in the same direction. The polenta will be ready in about half an hour. The polenta should not be liquid, but firm.
- Serve the polenta on the tafferia, the typical polenta wooden plate.
- Cut it with the appropriate wooden knife and place a slice on each diner's plate, then a slide of gorgonzola, then another slice of polenta.
- Gorgonzola will melt a bit. Then with a spoon create a hole on the top and put a raw egg yolk.
- In a small pan melt some butter: it must start to color. Sprinkle everything with the melted butter and grated parmesan.