Italian Polenta Flatbread
Leftover polenta? Turn it into a crispy delicacy with this authentic Marche recipe for Crescia di Polenta. Our easy guide shows you how to transform yesterday's cornmeal into delicious, golden flatbreads perfect for stuffing with prosciutto and cheese!
Step-by-Step Instructions
- Place the cold leftover polenta in a large mixing bowl and mash it thoroughly with a fork or a potato ricer until no lumps remain.
New to polenta? Click here to discover our authentic step-by-step Polenta recipe > - Add the all-purpose flour, a pinch of salt, and a dust of freshly ground black pepper to the bowl.
- Knead the ingredients together with your hands until you get a smooth, pliable, and workable dough.
- Divide the dough into small, equal-sized balls.
- Use a rolling pin to roll out each ball one by one on a lightly floured surface, shaping them into flat circular discs.
- Lightly brush a skillet or griddle with olive oil, place it over medium heat, and cook each flatbread on both sides until golden brown spots form.
- Enjoy the perfect texture: delightfully crispy on the outside and soft on the inside.
... and now, let's enjoy!
Additional Info:
Crescia di polenta is a rustic specialty typical of the Marche region, particularly around the historic area of Urbino. It originated as a humble peasant food (cucina povera), created as a clever way to repurpose leftover cornmeal porridge by cooking it on hot griddles or stone hearths.
Substitutions & Variations
While the standard savory version features cornmeal flatbread cooked over hot embers or in a skillet, there is also a popular sweet variation where the dough is cut into pieces, deep-fried until puffy, and dusted with granulated sugar.
Serving Suggestions
This flatbread is often served warm as a delicious substitute for bread, or stuffed while hot with local cheeses, prosciutto, wild greens, or salami. It makes for a hearty snack, an appetizer, or a quick, deeply savory lunch.
