Polenta

Recipe by Latchy
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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