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Moccasins with polenta




Musky octopus

500 oz

Yellow corn flour

500 oz


1 fl oz

Extra virgin olive oil

to taste


1 wedge

White wine

1/2 glass

Chili powder

to taste

Peeled tomatoes, canned

1 can


1 sprig

second courses from Italy

Moccasins with polenta

Moccasins with polenta

with fish high in iron high in phosphorus

ready in

2 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Moccasins with polenta

Non-polenta with polenta is an inevitable dish in the winter season. It's the ideal Sunday dish.

Moccasins with polenta step 1

step 1

Simmer in garlic, pepper and oil in a frying pan.

Moccasins with polenta step 2

step 2

Add the moschini and rosolateli for 5 minutes.

Moccasins with polenta step 3

step 3

Pour the wine and fade for a few minutes, then add the peeled tomatoes, salt and leave to cook for 45/50 minutes.

Moccasins with polenta step 4

step 4

Prepare the polenta pouring the cornflour into a pot full of salty boiling water.

Moccasins with polenta step 5

step 5

Grind with a whip and continue cooking for about an hour, mixing with a wooden spoon.

Moccasins with polenta step 6

step 6

Apply the polenta with over the moscardini and complete with a string of extra virgin olive oil and parsley as desired.

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