Polenta condita, also known as Puleinta consa, is a traditional dish from the Emilia-Romagna region in Italy. It is a hearty and flavorful dish made with cornmeal and various toppings. This dish can be found in several towns and communes in Emilia-Romagna, including Bologna, Modena, Parma, and Ravenna.

In Bologna, you can find polenta condita at Trattoria Anna Maria, a popular restaurant known for its traditional Emilian cuisine. In Modena, Osteria Francescana, a three-Michelin-starred restaurant, also serves a delicious version of this dish. In Parma, you can try polenta condita at Trattoria Corrieri, a historic restaurant that has been serving traditional dishes for over a century. In Ravenna, La Piadineria is a great place to enjoy polenta condita along with other local specialties.

One popular recipe for polenta condita includes topping the cooked polenta with a rich ragù sauce made with ground beef, pork, and tomato. Another recipe involves topping the polenta with sautéed mushrooms, garlic, and parsley. Both recipes are delicious and showcase the versatility of this traditional dish.

Polenta condita has been recognized with the PAT (Traditional Agri-Foodstuffs) recognition, which is a certification given to traditional Italian food products. The specifications for polenta condita include using stone-ground cornmeal, cooking it slowly in water or broth, and topping it with traditional ingredients such as ragù sauce or mushrooms.

Sources:
– “Polenta condita: la ricetta tradizionale” – Giallo Zafferano (www.giallozafferano.it)
– “Polenta condita: la ricetta originale” – Sale&Pepe (www.salepepe.it)