This is a lesson in how to cook polenta that I have copied from Chef Stefano De Pieri.
My Private Note
- 1Gradually add the polenta to the lightly salted, hot water by allowing it to fall from your hand from above the pot like sand through your fingers.
- 2If the water is not boiling, you will be able to stir in all the polenta without lumps forming.
- 3As the temperature rises, the flour will integrate with the water and thicken.
- 4Stir all the time, and if you have used too much of the flour and the mixture is too thick, add a little water.
- 5I taste for salt and perhaps add a little parmesan cheese.
- 6When the polenta is smooth and does not taste of raw maize, it is ready.
- 7You can use this sloppy polenta with anything that has been braising for a while.
- 8Alternatively, pour the polenta into a flat baking dish where it will cool and become firm.
- 9At that point, it can be grilled or oven baked for 20 minutes.
- 10As a grilled slice, polenta can be used as a base for eggplant slices, goats cheese, rocket, prosciutto and so on.
- 11For me, grilled polenta is good with either baked or fried fish and lumps of parmesan cheese.
- 12Baked polenta can be dressed with cheese, roasted capsicum and fine pancetta.
- 13After you have poured the polenta into a tray, some will remain stuck to the sides of the pot.
- 14Let it dry even for a day, and peel these skins off.
- 15They are delicious with parmesan cheese.
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Nutritional Facts for Polenta
Serving Size: 1 (226 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 165.6
- Calories from Fat 14
- Total Fat 1.6 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 23.1 mg
- Total Carbohydrate 35.1 g
- Dietary Fiber 3.3 g
- Sugars 0.2 g
- Protein 3.7 g