Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, polenta. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Polenta is a golden-yellow Italian cornmeal made from dried, ground maize (corn), and also the Polenta can be ground coarse or fine and is widely used in the southern states of America to make a. Dinner is easy with Giada De Laurentiis' Basic Polenta recipe from Everyday Italian on Food Network; it's the perfect cornmeal canvas for your favorite mains. polenta — POLÉNTA s.f. Polenta can be cooked to be creamy and thick, or allowed to set and then sliced.
Polenta is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Polenta is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can cook polenta using 3 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Polenta:
- Take 500 g polenta (make sure it’s not the quick cooking kind but the real corn flour one)
- Make ready 2 l water
- Take 1/2 handful rock salt
In this polenta recipe, creamy ricotta cheese adds luxurious richness without a lot of fat, while parmesan cheese gives it depth and complexity. Polenta, a porridge or mush usually made of ground corn (maize) cooked in salted water. Cheese and butter or oil are often added. Polenta can be eaten hot or cold as a porridge; or it can be cooled.
Steps to make Polenta:
- I bought mine in Italy but they sell them in lost places. Add the water into a big pot with the salt. If you have a cast iron or a copper pot it’s even better.
- When it’s hot but not quite boiling yet start adding the polenta slowly and keeping on mixing it with a whisk. It’s essential to use a whisk either manual or electric as otherwise it will get lumpy.
- When you are done adding the polenta cover it and leave it on a small very low fire for 40 min mixing only every now and then (day every 10 min or so). Polenta will stick to the pot so don’t worry about that, in fact that crusty burnt bit is the best part.
- After the 40 minutes comes the manual bit, we now need to keep on stirring for the last 10 min. Polenta would have got much more dense so it’a a bit of gym now. Serve hot
Remove the baking sheet from the refrigerator.
So that is going to wrap this up for this special food polenta recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
