Polenta

The Italian dish, which has conquered many countries of Europe and America, can be prepared at home.

Polenta
Polenta
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Time: 
60 min.
Portions: 
10 pers.
Complexity: 
Medium
Type of kitchen: 
Cooking method : 
In the oven
Suitable for: 
Lunch
Dinner
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Ingredients

  • 0.6 l clean water
  • 250 g corn cereal (glass)
  • salt, pepper to taste

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Recipe for cooking at home

  1. In a saucepan, boil about 600 ml of water and add salt (about 0.5-1 tsp). Pour a thin trickle of croup, stirring the water and reduce the heat. Boil the polenta with a slight boil for half an hour. Periodically stir the porridge, preferably with a wooden spoon.
  2. After the specified time, check the polenta for readiness: it easily moves away from the walls when stirring, and a light crust should form on top.
  3. When these signs appear, remove the saucepan from the fire, pepper the dish to taste and mix thoroughly. Transfer the polenta into a round or square shape, greased with butter, smooth the surface.
  4. Leave the dish for about an hour to cool down, and then send it to the refrigerator. Polenta should be infused in the cold for at least 2 hours. After that, it can be taken out of the refrigerator, cut into small pieces and served.
  5. Italians serve polenta with mushrooms, fried meat, vegetable sauces and cheese. Portion pieces of the dish can be fried on a grill or frying pan and served hot. Bon appetit!
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