Recipes
How to make polenta
Polenta is a corn flour-based dish popular especially in Northern Italy. Here is the traditional recipe, combinations and variations.
Those who live in the north will certainly be used to consuming polenta during the colder periods, a great classic of the culinary culture of these areas. In ancient times it was prepared above all to cope with the most difficult economic periods: corn flour was in fact cheap, substantial and easy to find.
Over time, however, this recipe has taken hold in Italian culture , becoming a great classic, widespread in many different forms and variations. Today it can also be prepared using instant flour, but in this recipe we will make it with corn flour , just like we used to do in the past. Let's get started right away!
Ingredients
For the polenta
- Water – 2 l
- Corn flour – 400 g
- Coarse salt – 1 tbsp
Preparation
How to make polenta with the traditional recipe
First, bring 2 liters of water to the boil in a large saucepan (or in a copper or aluminum polenta pot).
When the water has reached the right temperature, put a spoonful of salt inside the pan.
Pour in the corn flour, mixing with a kitchen whisk. In this first phase it is of fundamental importance to avoid lumps forming. Then use a wooden spoon and adjust the heat so that the polenta just simmers.
Leave to cook in this way for an hour , stirring occasionally from bottom to top.
Once ready, raise the heat to maximum for a few moments so that it comes away from the walls and turn it upside down onto a wooden cutting board. Let it cool for 10-15 minutes before cutting.
If you want, you can enrich it, just before removing it from the heat, with a knob of butter. If you don't want to give up the goodness of this dish but are in a hurry, know that it can also be prepared in a pressure cooker .
How to eat polenta? Pairings
Polenta is usually served in combination with dishes with a strong flavor and a good sauce. In fact, it is perfect for making stew (even wild boar stew) or stewed fish such ascod .
But polenta is also the basis of rich and tasty traditional preparations such as polenta concia , a real riot of cheeses to be served in the manner of mountain refuges with grilled salami.
Alternatively you can try your hand at polenta taragna , rustic due to the buckwheat and perfect for accompanying stews, or let yourself be tempted by the unusual white polenta , a typical dish of Venetian cuisine. And why not transform the leftovers into a delicious fried polenta , to serve as an aperitif?
Conservation
The polenta can be kept in the refrigerator for 3-4 days, well covered with cling film.
Read also
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