"Polenta with rabbit sauce." Polenta cooked, chilled, sliced and grilled and served with a rabbit sauce, often flavoured with sage.

A dish from the Veneto of polenta cooked, chilled and sliced and then fried and served with veal brochettes.

A dish from Piedmont of polenta, either fresh or cooled, sliced and baked with Fontina, Toma, melted butter and Parmesan cheese.

A dish from Lombardy of polenta, either fresh or cooled, sliced and baked with Fontina, Toma, melted butter, garlic and Parmesan cheese.

A vanilla-flavoured cake from Ivrea in Piedmont made with buckwheat flour.

Cake made with cornmeal, almonds and cinnamon.

Fresh polenta porridge mixed with Fontina and mozzarella cheese and topped with Parmesan cheese.

"Polenta with rabbit." Polenta cooked, chilled, sliced and grilled and served with a rabbit sauce, often flavoured with sage.

Polenta made with Fontina, Toma, melted butter and Parmesan cheese and served with spit-roasted song birds such as thrushes and larks and small game birds. A speciality of Bergamo in Lombardy.