Cook with the Saints: Papal Polenta

by Grazia Barletta · Published February 2, 2022 · Updated January 31, 2022

Every month Grazia Barletta prepares a recipe from Catholic tradition in her Cape Town kitchen, and shares it with our readers in text and photos taken exclusively for The Southern Cross by the chef herself.

Papal Polenta

Pope St John XXIII was born in 1881 as Angelo Giuseppe Roncalli in the village of Sotto il Monte, in the hills around Bergamo in the northern Italian Lombardy region.

This issue’s Saint of the Month came from a long family line of hard-working farmers who toiled the land. They were also rich in their faith and kept close ties with family. It was these deep roots with faith, family and the land that helped Angelo through his life. As “Good Pope John” he was deeply loved by the Catholic faithful, and because of the qualities of his soul, he was also loved by people of goodwill everywhere, whatever their nationality or creed. His love for all mankind, his fervent work for religious amity and world peace, and his warm humanity made his death in 1963 grieved around the globe.

Pope John’s favourite “comfort” food was polenta, recalling his peasant upbringing. It’s popular in the little villages of Lombardy, and he never lost his taste for it.

Polenta can be eaten on its own on a meatless day. Similar to our pap, it’s made from maizemeal and is the staple food of northern Italy. It is eaten either warm with a little butter, or cooled until firm, cut into wedges, and fried. This recipe is a particularly delicious version of polenta, owing to the parmesan cheese and olive oil that is added to the basic maizemeal porridge. I have chosen a baked version in which raisins may be added. Once removed from the oven, the top is crispy and the middle is soft yet firm. This is a rustic dish that is savoury with a hint of sweetness — and fit for peasants and popes!

Preparation: 40 min • Servings: 6

Ingredients:

250g polenta meal
125g seedless raisins (optional)
20ml olive oil
750ml cold water
50g grated parmesan cheese
Salt & pepper to taste
Extra olive oil & butter

PREPARATION:

Preheat the oven to 200°C.
Bring the water, olive oil and raisins to the boil in a medium-sized pot.
Add the polenta and keep stirring.
Mix in the parmesan cheese and stir until the polenta is thick, then add salt and pepper to taste.
Place the cooked polenta into a greased round baking tin. Brush with a little olive oil and then place a few dots of butter on the top.
Bake in the preheated oven at 200°C for 20 minutes or until golden brown.
Remove from oven and the baking tin. Let cool.
Slice polenta into wedges. Serve with a salad or eat as is.
Enjoy with the prayer to Pope St John XXIII!

Grazia Barletta is an author, book designer, and food photographer & stylist. She can be contacted at
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