There Polenta it's a single dish exquisite, poor man And nutritious typical of cuisine from northern and central Italy, particularly Lombardy, Veneto, Piedmont, Valle d'Aosta. Made with corn flour And water salty, which cooked a slow fire, turn into one compact cream from intense yellow color , what a time cold solidifies And you can cut it with knife! From neutral taste And pasty consistency And excellent both alone but also enriched with sauces, meats, vegetables And cheeses! In short, one unique goodness, that has very ancient origins: since when, thanks to discovery of America, they spread corn crops in northern Italy; and the polenta became the food par excellence in the countryside, able to to satiate many family with little! Today famous landmark of the Italian culinary tradition not only in his original version but also as a basis for gourmet dishes! Do you want to prepare it too? Here she is Polenta recipe , with all tricks And advice illustrated step by step which indicate how to make polenta in home perfect!! both in terms of taste both in terms of soft texture And without lumps, pasty at the right point either in terms of speed of execution!
Like any traditional recipe they exist several regional variants, the one I give you today is there Original classic recipe of the Polenta. A preparation very easy following 1 gives base : for every 250 grams of corn flour it is necessary 1 liter of water. THE secrets for an excellent result are: use good quality corn flour and cook a low fire constantly turning and turning! According to tradition, the cauldron suspended above the fireplace; but with the right advice you will succeed perfectly even in a classic modern pot! Excellent alone or in combination with numerous foods ; In the method I have added you some ideas! Perfect like autumn and winter single dish is for lunch that for dinner! also children love it and being gluten free is also suitable to celiacs!
Stew (the original illustrated recipe for a soft and creamy stew with potatoes)
|5 minutes||10 minutes||15 minutes|
How to make polenta
First of all, place the cold water in a pan with two pinches of salt.
Then add the cornmeal to cold water and whisk with a hand whisk, so that no lumps form.
Finally, place on low heat and stir constantly until the mixture turns into a thick cream.
At this stage you can add 40 grams of butter or 2 tablespoons of extra virgin olive oil to make it tastier (optional, I often do and recommend it)
The cooking time can vary from the type of flour used. Give it 8 minutes to 15 minutes. My advice is to always read the instructions you find in your package.
Finally pour on a still hot wooden cutting board! Yours is ready Polenta
Dressings for Polenta
How can it be paired with Polenta? My advice is to serve it hot, creamy, on a large cutting board. You can make a hole in the center and add sautéed mushrooms, or side dishes of your choice.
But also Bolognese sauce, meatballs with sauce, sausages, ribs, stew, minced meat.
or again fontina, gruyere, soft cheeses.
You can keep it even for the day , simply by heating it or giving life to numerous dishes