To serve Caterina’s Polenta

You must have a china plate in your hand to serve yourself. Place one scoop of polenta in the middle of your plate. Select which type of stew you want and place a hefty scoop of stew on top of your scoop of polenta. Top the stew with a thick slice of Teleme or Telligio Cheese, and then put another scoop of polenta on top. Mangia! You can also substitute Gorgonzola Cheese for Teleme Cheese.

Caterina’s relatives in Northern Italy owned the Gazzaroli Polenta Factor in the late 1800s and early 1900s in the village of Casto.

Stew recipes – use your favorite but make at least two different stews. Caterina always served her polenta with chicken and beef stews.

China Plate

Caterina’s China for Sunday dinner

Gazzaroli Polenta Factory
Salt Shakers

Caterina’s Favorite Salt Shakers

Caterina’s Basic Polenta

Copper Pot

Caterina’s Polenta Pot Blackend By Cooking In The Wood Burning Stove


1 cup Polenta – Golden Pheasant Brand
4 cups water
1 teaspoon salt
2 tablespoons butter

Bring water and salt to a boil in a copper pan.

Gradually add polenta to the boiling, salted water, stirring constantly in one direction until thickened. This will take at least 20 minutes. If you double the recipe, it will take 40 minutes. Remove from the heat.

To finish: Add two tablespoons of butter and continue stirring in the same direction until the butter has melted and been absorbed into the polenta. Serve immediately.