"Polenta on the table." Polenta placed on the table for serving with a hare sauce so that everyone can reach it. They then eat direct from the serving dishes.
Polenta, which may be made with a mix of buckwheat and the traditional coarse cornmeal flour, with butter and a soft tangy cheese such as Scimud stirred in.
"Polenta in the style of the Valle d'Aosta." Polenta either fresh or cooled, sliced and baked with Fontina, Toma, melted butter and Parmesan cheese.
A dish from Campania of octopus cooked slowly over a long time in olive oil with garlic and parsley, sometimes with tomatoes, and flavoured with the local diavolicchio peppers. It can just be poached in water and served with olive oil and lemon.
Orange polypore. A type of mushroom, ore or less orange coloured, and with the appearance of a densed coral on a reef. It grows on rotting wood.
