Follow us

Recipes

White polenta: what it is, what its origins are and how to use it


White polenta

White polenta is a not very common variant of classic polenta. Let's see together what it is, what its origins are and the doses for using it in the kitchen.

White polenta is a Venetian recipe , but it then spread especially to Northern Italy. It is in fact in the area between Treviso, Padua and Venice that white polenta originates. In fact, it is here that the variety of corn used for this preparation is grown. We are talking about Biancoperla , widespread especially in ancient times as it can be preserved for a longer period of time than the classic yellow corn.

White corn cob
White corn cob

What is the difference between yellow and white polenta

From a nutritional point of view there are no particular differences between the two types of corn. From a flavor point of view, however, the white one is less strong than its poor sister. We call it "poor" because white corn flour is more expensive and less widespread than corn flour.

Another difference between white and yellow is to be found in the grain : the white one is usually ground more finely than the yellow one.

What are the doses for white polenta

The recipe for this polenta is similar in every way to its yellow counterpart. That is to say, for four people you will need 2 liters of water, plenty of salt and about 400 g of white corn flour. Cooking times remain unchanged although, today, a pre-cooked variant is also available on the market which allows cooking times to be significantly reduced.

White corn flour
White corn flour

Ingredients

For the white polenta

  • White corn flour (not pre-cooked) – 400 g
  • Water – 2 l
  • Coarse salt – 1 tbsp

Preparation

How to prepare white polenta with the Venetian recipe

1

First, bring the water to the boil, preferably in a copper pot, just as tradition dictates. Then add a generous spoonful of coarse salt and the flour , pouring it little at a time and stirring constantly with a whisk.

2

When the polenta begins to thicken, replace the whisk with a wooden spoon. Let the white polenta cook for 45-60 minutes , stirring it vigorously only from time to time.

3

Once cooked, raise the heat for a minute and then suddenly turn it onto a plate. Let it cool for 10 minutes before cutting and serving.

Pairings and advice

Thanks to its area of ​​diffusion, white polenta goes well with all stewed fish-based second courses. We recommend trying it with black cuttlefish orstewed cod .

If you have leftovers, you can prepare fried white polenta and serve it with gorgonzola-type cheese.

Conservation

Just like the yellow counterpart, this polenta can also be kept for up to 4 days in the refrigerator, well covered in cling film.

Read also
How to make polenta

Riproduzione riservata © - WT

Related Topics: