Polenta
Today, polenta is known as a porridge made from yellow cornmeal and eaten warm with butter, often with parmesan. You can also spread polenta in a centimeter-thick layer on baking paper, and let it set and fry in melted butter or olive oil.
Historically, polenta was also made from buckwheat flour or chickpea flour, as well as spelled flour or chestnut flour. This food is spread primarily in Italy, but also in Switzerland, the Balkan countries, as well as in Argentina, and other countries. I made polenta with parmesan cheese, but it can be made with different herbs, mushrooms, and sausage, but often it is enjoyed pure, without additives.
The recipe and preparation method of polenta is very simple, but it needs care so that it does not burn on the bottom and is smooth and silky.
Preparation time: 35-40 minutes
Level: Easy
Quantity: the quantity is enough for two to four people as a single meal and there is also left-over for frying
Ingredients:
250 g polenta flour
1L of water, you can add more water during preparation if the polenta tends to be too thick.
Salt to taste
A handful of finely grated parmesan, if desired
Black pepper if desired
Preparation:
- Boil water in a thick-bottomed pot and pour polenta flour into the water while constantly stirring with a whisk. Mix carefully so that the polenta does not break up
- Cook the polenta on low heat. Be careful, the polenta tends to bubble and splatter when the bubbles burst.
- Season with salt and simmer for 35-40 minutes. Depending on the type of polenta, the stew may take a shorter time. Taste and assess the readiness of the food on an ongoing basis.
If desired, season with black pepper and add parmesan. Mix and serve warm.
Spread the rest of the polenta in a 1 cm thick layer on baking paper and let it harden. Cut into desired pieces and fry in olive oil or melted butter until golden, sprinkle with finely grated parmesan to serve.
Ready!!
