Italian · dessert
50m
Total time
8
Servings
385
kcal
easy
Difficulty
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FAQ · Things people ask
Use fine-ground polenta only. Coarse polenta creates an unpleasantly gritty texture that doesn't melt on the tongue the way it should. Instant polenta is too fine and produces a softer, less authentic crumb. If your package just says 'polenta,' check the grind — it should feel like coarse sand, not gravel.
Almost always from overworking the dough. The mixture should look like rough, uneven clumps — not a smooth paste. Stop mixing the moment the crumbs barely hold when squeezed. Also check you're using yolks only, not whole eggs. Egg whites add structure; yolks only add fat and colour.
Yes, and it actually improves with time. Stored in an airtight tin at room temperature, sbrisolona keeps for 5 days and the crumb settles into an even better texture after the first day. Do not refrigerate — cold makes the butter harden and the crumb dense.
Lard (strutto) is the authentic Mantuan fat and gives a slightly more savoury, even more friable result. Butter is the modern default and works very well. If you can find good-quality lard, use 100g in place of the butter. Don't use vegetable shortening — the flavour is flat.
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