Creamy polenta with walnuts and ricotta

Difficulty: low
Preparation: 40 minutes

Cooking time: 30 minutes

Ingredients for: 4 people

A simple, yet very tasty recipe, perfect for warming up even the coldest winter days!


  • 70 g finely ground maize flour • 70 g white flour • 200 g shelled walnuts • 1 ladle of meat stocksmoked ricotta to taste • 60 g butter • 1 sprig of fresh rosemarysalt and pepper to taste


Gently heat the white flour with 40 g of butter and the sprig of rosemary in a small pan. While the butter is melting, don’t forget to keep stirring until the flour starts to colour. Heat the stock in another pan.

When the flour is ready, remove the rosemary, added the finely chopped walnuts, stir in the hot stock and continue cooking, stirring frequently with a wooden spoon until you obtain a thick, creamy mixture.

Bring 3.5 dl of salted water to boil in another pan, slowly pour in the maize flour and cook it over medium heat for about 15 minutes, stirring continuously with a whisk. Add the remaining butter and continue cooking for a further 10 minutes, stirring well.

Divide the polenta mixture between the hot bowls, add the walnut cream, a twist of ground pepper, sprinkle with the grated ricotta and serve.

Taken from the publication Donna Moderna