Recipe by Latchy
This is a lesson in how to cook polenta that I have copied from Chef Stefano De Pieri.
Top Review by 3KillerBs
Not a recipe for a beginner. With no indication of what heat to use, how thick is too thick, or any other such details I had to give up with a sore shoulder after an hour of stirring a paste so thick I could stand my wire whisk with the long, heavy handle in it. I glopped it out into the pan I had ready for molding and stuck it into a slow oven to try to bake the raw taste out of it.
Directions See How It's Made
- Gradually 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.
- If the water is not boiling, you will be able to stir in all the polenta without lumps forming.
- As the temperature rises, the flour will integrate with the water and thicken.
- Stir all the time, and if you have used too much of the flour and the mixture is too thick, add a little water.
- I taste for salt and perhaps add a little parmesan cheese.
- When the polenta is smooth and does not taste of raw maize, it is ready.
- You can use this sloppy polenta with anything that has been braising for a while.
- Alternatively, pour the polenta into a flat baking dish where it will cool and become firm.
- At that point, it can be grilled or oven baked for 20 minutes.
- As a grilled slice, polenta can be used as a base for eggplant slices, goats cheese, rocket, prosciutto and so on.
- For me, grilled polenta is good with either baked or fried fish and lumps of parmesan cheese.
- Baked polenta can be dressed with cheese, roasted capsicum and fine pancetta.
- After you have poured the polenta into a tray, some will remain stuck to the sides of the pot.
- Let it dry even for a day, and peel these skins off.
- They are delicious with parmesan cheese.