Traditional Ionian Polenta from Ithaca
Poulenta is a classic dish from Ithaca and the Ionian Islands, reflecting the Venetian influence on local cuisine after centuries of Venetian rule. It is essentially a Greek version of polenta, made from coarse stone-ground yellow cornmeal cooked slowly in water to create a creamy, hearty base.
Ingredients and Preparation
The key ingredients include coarse cornmeal, water, salt, extra virgin Greek olive oil, butter, and garlic. The preparation begins by gently sautéing finely chopped garlic in olive oil. Boiling salted water is then combined gradually with the cornmeal while whisking to avoid lumps. The garlic and olive oil are added, and the mixture is cooked over low heat for 20 to 30 minutes, stirring frequently until it thickens and starts to pull away from the sides of the pot. Butter is stirred in at the end for richness. The dish is often served drizzled with more olive oil and optionally topped with crumbled Greek feta cheese, which adds a salty and creamy contrast.
Serving Suggestions
Poulenta is a versatile comfort food that can be enjoyed on its own or as an accompaniment to stews, braised meats, or vegetable dishes like eggplant skordostoumbi. Its creamy texture and rich flavor make it a beloved staple in Ionian households.
Cultural Significance
This dish represents the fusion of Greek and Venetian culinary traditions in the Ionian Islands. The introduction of cornmeal by the Venetians combined with local olive oil and herbs makes poulenta a symbol of Ithaca’s gastronomic heritage. It exemplifies simple, rustic cooking that highlights quality local ingredients.
Poulenta remains a warm, hearty dish connecting modern Ithacans to their island’s history and Mediterranean flavors, celebrated for its comforting taste and adaptability.
Sources
- Photo by Chef Telemachus/Ithaca
