Polenta is the cornerstone of peasant cooking in the Venetian and Trentino Dolomites. Served piping hot, it pairs beautifully with melted alpine cheeses — such as Schiz or Puzzone di Moena — for a hearty, deeply satisfying mountain dish.
It is frequently accompanied by game and wild mushrooms, and is a constant fixture on autumn menus at mountain huts and farm-to-table restaurants throughout the region.