Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, polenta. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Polenta is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Polenta is something that I’ve loved my entire life.
Поле́нта — итальянское блюдо (каша) из кукурузной муки, аналог мамалыги. Широко распространено в Северной Италии, в Пьемонте. Polenta-Polenta aus Maisgrieß selber machen-Polenta Grundrezept-So macht man Polenta. Polenta has been dubbed by some "Italian grits" and there are similarities to the In ancient times, what would later be called polenta started out as one of the earliest and simplest. Dinner is easy with Giada De Laurentiis' Basic Polenta recipe from Everyday Italian on Food Network; it's the perfect cornmeal canvas for your favorite mains.
To begin with this recipe, we have to prepare a few ingredients. You can cook polenta using 3 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Polenta:
- Make ready 500 g polenta (make sure it’s not the quick cooking kind but the real corn flour one)
- Take 2 l water
- Prepare 1/2 handful rock salt
Polenta is a cornmeal porridge that originates from Italy. It can be prepared with sweet or savory toppings and eaten from breakfast through dinner. In this video, you'll see how to make perfect polenta. The simple key to lump-free polenta is whisking as you slowly add the polenta into the boiling water.
Instructions to make Polenta:
- I bought mine in Italy but they sell them in lost places. Add the water into a big pot with the salt. If you have a cast iron or a copper pot it’s even better.
- When it’s hot but not quite boiling yet start adding the polenta slowly and keeping on mixing it with a whisk. It’s essential to use a whisk either manual or electric as otherwise it will get lumpy.
- When you are done adding the polenta cover it and leave it on a small very low fire for 40 min mixing only every now and then (day every 10 min or so). Polenta will stick to the pot so don’t worry about that, in fact that crusty burnt bit is the best part.
- After the 40 minutes comes the manual bit, we now need to keep on stirring for the last 10 min. Polenta would have got much more dense so it’a a bit of gym now. Serve hot
In this video, you'll see how to make perfect polenta. The simple key to lump-free polenta is whisking as you slowly add the polenta into the boiling water. Felicity Cloake: Is polenta pointlessly bland or a delicious starchy staple, do you like it soft or grilled, and what do you serve it with? Made from corn, polenta is an Italian storecupboard staple. Discover how to store, prepare, cook and serve it, and our favourite polenta recipes.
So that’s going to wrap it up with this special food polenta recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
