The Piedmontese of northern Italy turn polenta into a creamy pudding by simmering it with milk, eggs, sugar, and lemon peel.  Like rice pudding,  Polentina is a homespun dessert.  Prepare this when you don’t mind standing and stirring at the stove with your guests in the kitchen.


1/2 cup golden raisins

1/4 cup sweet wine or water

4 cups milk

1/2 tsp. salt

4 eggs, lightly beaten

6 Tbs sugar

2 strips lemon pel

1/2 cup plus 2 Tb polenta

Heavy cream, optional


Plump raisins in  wine or water overnight.  Whisk together milk, salt, eggs,sugar, and lemon peel in a heavy saucepan. 

Bring to a simmer over medium-high heat, whisking constantly, until mixture thicken. 

Reduce heat to low and cook, whisking often, until polenta loses it’s gritty texture and becomes creamy, about 15 minutes. 

Dtir in raisins and the soaking liquid.

Remove lemon peel.  Serve in warm bowls or goblets, with a pitcher of cold, heavy cream.


Makes 6 generous servings, about 4 1/2 cups total.

Recipe from:

Grain Gastronomy , a Cook’s  Guide to Great Grains from Couscous to Polenta

by Janet Fletcher 1988.


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