{"id":1487,"date":"2020-09-14T18:10:19","date_gmt":"2020-09-14T17:10:19","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=1487"},"modified":"2020-09-14T18:10:19","modified_gmt":"2020-09-14T17:10:19","slug":"visszatert-a-divatba-a-koretek-aranysarga-kiralya","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/visszatert-a-divatba-a-koretek-aranysarga-kiralya\/","title":{"rendered":"The golden yellow king of side dishes is back in fashion"},"content":{"rendered":"
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Who doesn't like polenta, or turkey? Although it's been less common on our plates than rice or potatoes in recent decades, this golden yellow side dish made from cornmeal is a fantastic accompaniment to roast meats, duck and goose breasts.<\/strong><\/p>\n\n\n\n

This side dish, which is basically of northern Italian origin, is also very popular in the Hungarian countryside, but it is also a favourite of the Transylvanian people, who like to eat it with scrambled eggs. Recently, restaurants in the capital have begun to rediscover it: although it is often listed on menus under the more fashionable name of \u201epolenta\u201d, the dish itself is a traditional pulisca. It is no wonder that this pasta has been known for centuries in Austria, especially in Styria, and we Hungarians have usually found it in the huts when skiing, as well as in the potato dumplings, which are also very popular there.<\/p>\n\n\n\n

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