Lumache alla Bresciana

Davanti slowly cooks snails in tomato sauce with vegetables and spinach, then serves them with grilled polenta. The sauce brings bright acidity and slow-cooked sweetness, while the polenta adds a warm, toasty counterpoint.

Italia.it’s guide to Lombardy describes polenta as a recurring part of the region’s table. Here, that regional staple gives the tomato-braised snails a sturdy, comforting base without obscuring their savory character.