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Lucerne (Switzerland)
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Main course
Vegetarian
Food Flavour DNA
Nutritional Values
450kcal
16gProtein
55gCarbs
20gFat
5gFibre
350 gServing
* Per serving · 350 g. May vary.
Allergens
🥛 Dairy
Swiss Polenta
How to order / say it
Say it
Luzerner Polenta — [Loo-zer-ner Poh-len-ta]
Order
I'd like the Swiss polenta, please.
Locally
Ich hätte gerne die Luzerner Polenta, bitte.
Say locally
A creamy cornmeal dish, often served with vegetables or meat.
Why try it?
Polenta in Lucerne is a prime example of Swiss comfort food, reflecting the city's rustic culinary roots and reliance on hearty, economical ingredients suitable for mountainous regions.
How it tastes
Rich and buttery with a smooth texture, Luzerner Polenta showcases the creamy, earthy sweetness of corn with a subtle nuttiness, often enriched with cheese or paired with savory stews.
Origin & History — first documented: 1550
Introduced to Swiss cuisine in the 16th century, polenta became especially favored in the Ticino region and later adapted by Lucerne, deriving its popularity from its versatility and comfort during the colder months.
Recipe
Ingredients
- 🌾 200 g cornmeal
- 🥛 500 ml milk
- 🥛 50 g butter
- 🥛 100 g Swiss cheese
- 🧂 5 g salt
- 🧂 3 g pepper
Method
- 1 Bring milk to a light simmer in a pot.
- 2 Slowly sprinkle in the cornmeal, stirring constantly to avoid lumps.
- 3 Add butter, cheese, salt, and pepper; stir until thickened.
- 4 Serve warm, optionally with sauteed vegetables or meat.
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