The Trentino Polenta and Cheese Salad is a dish that beautifully embodies the culinary traditions of Trentino, a picturesque region in Northern Italy nestled in the Alps. Known for its hearty, rustic, and deeply flavorful heritage, Trentino cuisine frequently showcases locally sourced ingredients such as polenta, aged cheeses, walnuts, and balsamic vinegar—all of which play a starring role in this dish.
“A Staple of Alpine Cuisine”
Polenta has long been a fundamental part of Northern Italian diets, particularly in mountainous regions like Trentino. Historically, polenta was considered a peasant food, providing nourishment and sustenance to farming communities who relied on simple but wholesome ingredients. Made from coarse-ground cornmeal, polenta is traditionally cooked into a smooth and creamy consistency and served either soft or left to set and sliced into pieces. It pairs exceptionally well with robust cheeses and earthy nuts, making it the perfect base for this salad.
“The Role of Cheese in Trentino Gastronomy”
No dish celebrating the flavors of Trentino would be complete without its exquisite cheeses. This recipe features two distinctive varieties: “Fontina” and “Gorgonzola”. Fontina, a semi-soft cheese with a nutty and slightly sweet taste, melts beautifully and adds a creamy contrast to the salad. Gorgonzola, on the other hand, is a bold and tangy blue cheese, lending the dish its characteristic depth and richness. Both cheeses pay homage to Trentino’s dairy traditions, where high-altitude pastures yield exceptional milk for cheese-making.
“Balancing Flavors with Fresh Ingredients”
While polenta and cheese bring richness to the salad, the addition of “fresh arugula” provides a peppery sharpness, balancing the dish with its light, slightly bitter notes. Meanwhile, “toasted walnuts” introduce a delightful crunch, elevating the texture and adding a subtle sweetness that complements the creaminess of the polenta and cheese. To tie everything together, a drizzle of **high-quality balsamic vinegar** enhances the dish with a touch of acidity and depth, making each bite harmoniously flavorful.
“A Modern Twist on a Traditional Dish”
Traditionally, polenta is served warm alongside stews or grilled meats in Trentino cuisine. However, this dish offers a modern spin by transforming the polenta into a salad ingredient, allowing it to cool, firm up, and then be cut into bite-sized pieces. This not only makes the dish more versatile but also highlights the contrast between textures—creamy polenta, crisp greens, crunchy walnuts, and luscious melted cheese.
“A Dish for All Occasions”
Thanks to its combination of comforting warmth and fresh, light components, Trentino Polenta and Cheese Salad can work as either a satisfying “lunch or dinner” option. It is particularly great for those who appreciate Alpine flavors but crave something a little different from traditional preparations. The dish presents itself well on elegant dining tables while still retaining its rustic, homey charm.
Whether you’re inspired by the rich culinary heritage of Trentino or simply looking to experiment with the satisfying textures and flavors of polenta and cheese, this dish is a delicious representation of Northern Italian tradition reimagined for the modern palate.
Trentino Polenta and Cheese Salad
Equipment
- 1 Medium saucepan
- 1 Whisk
- 1 Knife
- 1 Cutting board
- 1 Large salad bowl
- 1 Mortar and pestle or spice grinder
Ingredients
Polenta
- 1 cup cornmeal preferably coarse ground
- 4 cups water freshly boiled
- 1 teaspoon salt prefer sea salt
- 2 tablespoons olive oil extra virgin
Cheese Salad
- 3.5 ounces fontina cheese diced
- 3.5 ounces gorgonzola cheese crumbled
- 1 cup arugula freshly washed
- 2 tablespoons walnuts lightly toasted and chopped
- 1 tablespoon balsamic vinegar high quality
- 1 teaspoon black pepper freshly ground
Instructions
- In a medium saucepan, bring freshly boiled water to a simmer and add sea salt. Gradually pour in the cornmeal while continuously whisking to avoid lumps.
- Reduce the heat to low and continue to cook the polenta, stirring occasionally, for about 30 to 35 minutes, or until it thickens and begins to pull away from the sides of the pan.
- Stir in the extra virgin olive oil and season to taste with salt and pepper. Remove from heat and let it cool slightly.
- In a large salad bowl, combine the diced fontina cheese, crumbled gorgonzola, arugula, and walnuts. Toss gently to mix.
- Drizzle the balsamic vinegar over the salad and add freshly ground black pepper to taste.
- Once the polenta has cooled to room temperature, cut it into bite-sized pieces and gently fold it into the salad. Serve immediately.