EN IT

The pult

Pult is a summer variation of the traditional polenta, made with buckwheat porridge, water and milk, a versatile and nutritious dish.

Pult is a variation of traditional polenta, typically eaten during the summer months. Versatile and nutritious, it can be served as a main dish, as an accompaniment to soups and stews, or even enjoyed dunked in cold milk.

Ingredients

200 g buckwheat porridge
1 lt water
½ lt of milk
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Notes

Type: first course; accompaniment
Difficulty: medium/difficult
Preparation time: 1h

Preparation

In a copper pot, bring salted water to a boil. Then add the milk and bring to a boil again.

When the liquid comes to a boil, add the polenta flour by sprinkling, stirring immediately with a whisk to prevent lumps from forming.

Continue stirring and simmering for about 30 minutes, until the mixture thickens and reaches a creamy consistency. It is important to stir frequently to achieve a smooth, lump-free texture.

Once ready, pult can be served alone or with added cold milk for a milder flavor.

Tip: Pult is also great as a base for richer dishes or as a side dish to soups and stews, ideal for a wholesome and nutritious summer meal.