Polenta Fritta con Crema Ghiacciata al Latte e Salsa di Millegrana

Polenta Fritta con Crema Ghiacciata al Latte e Salsa di Millegrana is a contemporary Italian dessert originating at Le Beccherie, the historic pastry shop in Treviso that also invented tiramisù. The dish was highlighted on ReTubeIt by user JustUs. It combines three contrasting elements: warm, crispy fried polenta cubes; a cold, silky frozen milk cream (similar to semifreddo or gelato); and a Salsa di Millegrana, likely a sauce made from pomegranate seeds or a millefoglie-inspired crumble—the name “millegrana” suggests a thousand grains or seeds. A great version achieves a precise textural contrast: the polenta must be golden and crunchy outside, tender inside; the cream should be dense yet airy, melting slowly; and the sauce should add acidity, sweetness, and a slight crunch if it contains crushed pastry or seeds. Le Beccherie, known for its refined pastries, uses high-quality local ingredients. The dish plays on traditional Venetian fried polenta, often served as a savory snack, reimagined as a sophisticated dessert. Regional variations are minimal, though some versions may swap the cream for gelato or use different fruit sauces. Temperature contrast is key: the hot polenta against the cold cream creates an immediate sensory impact. Because the dish is relatively modern and tied to a specific venue, it has become a signature of Le Beccherie’s innovative menu, drawing visitors who seek both tradition and novelty in Treviso’s culinary scene.