Polenta
by Editorial Staff
This is a traditional North Italian dish made from wholemeal cornmeal. At first glance, very simple, but there are several tricks, following which, you will get the most delicious polenta. This is not really corn porridge, but rather hominy. You can eat polenta in its simple form, but it is prepared with different additives, served soft or hard. The viscosity of polenta depends on the amount of water and the cooking time on very low heat (the longer the better). Instead of water (in whole or in part), you can add broth or milk. It is important to stir the polenta (not constantly, but often).
Ingredients
- Water – 10 glasses
- Coarse salt – 1 tbsp
- Coarse cornmeal – 2 cups
- Butter – 2 tbsp
- Ground black pepper
- Parmesan cheese
Directions
- Boil 6 cups of water and salt over high heat in a heavy-bottomed saucepan. Put another saucepan with 4 glasses of water on low heat.
Stir in the cornmeal little by little into a large saucepan (so that the corn spills between your fingers). Stir constantly. Cook for about 3 minutes (water should be absorbed). Reduce heat so that the polenta simmer very slowly. - Add 2 scoops of boiling water. Stir frequently with a wooden spoon. Cook for about 5 minutes. Add 2 scoops of water every 5 minutes only after the previous portion has been absorbed. Stir to keep the polenta from burning. Cook for about 45 minutes (increase heat slightly if necessary). The polenta should be like thick sour cream and slightly lag behind the sides of the pan.
- Add oil, pepper. Spoon the polenta into plates with a wet spoon. Sprinkle thin slices of Parmesan on top.
Enjoy your meal!
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