Polenta - Corn Meal
By: simonaskitchen
Published: Tuesday, February 8, 2011 - 5:47am

Ingredients




500 grams corn maize flour,
1 liter and ⅓ water and
salt
You can also add more water, if you like a smoother polenta (in this case use 2 liters 
Preparation

1 You can add water during cooking, if you notice that it's too sticky, the most important thing is to add hot water, not cold! 2 The preparation of polenta is very, very easy: make water boil, drop the flour mixing well. That's it! 3 It takes 35-40 minutes to cook, but into supermarkets you'll easily find pre-cooked flour, so it'll take you 15-20 minutes as maximum. 4 One of the main problems are clots, to avoid them, drop the flour at the beginning of boiling, into the center of the sauce-pan, mixing energically (better if you use a wooed spoon). 5 Don't make water boil to high. 6 Polenta is ready when it comes off the hedges of sauce-pan, drop on a big cotton towel and serve with ragù, fonduta cheese, sea food or vegetables. 








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About


Polenta isn't a traditional dish of my area (Tuscany), but it's popular all over Italy.Each country or region has its own version so you can easily find the 'rough' version with bright yellow color and the 'fine' version, with a fine white flour. The rough version is much more common in the North of Italy, while the other one is most frequent in the Center.
The one I'm going to deal about today, is the 'corn-meal-yellow-rough' version, the one I like most, of course! ;-)


 


Yield:




1 servings





Added:

    Tuesday, February 8, 2011 - 5:47am  


Creator: 

simonaskitchen 










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Preparation

 1  You can add water during cooking, if you notice that it's too sticky, the most important thing is to add hot water, not cold!  2  The preparation of polenta is very, very easy: make water boil, drop the flour mixing well. That's it!  3  It takes 35-40 minutes to cook, but into supermarkets you'll easily find pre-cooked flour, so it'll take you 15-20 minutes as maximum.  4  One of the main problems are clots, to avoid them, drop the flour at the beginning of boiling, into the center of the sauce-pan, mixing energically (better if you use a wooed spoon).  5  Don't make water boil to high.  6  Polenta is ready when it comes off the hedges of sauce-pan, drop on a big cotton towel and serve with ragù, fonduta cheese, sea food or vegetables.

About


Polenta isn't a traditional dish of my area (Tuscany), but it's popular all over Italy.Each country or region has its own version so you can easily find the 'rough' version with bright yellow color and the 'fine' version, with a fine white flour. The rough version is much more common in the North of Italy, while the other one is most frequent in the Center.
The one I'm going to deal about today, is the 'corn-meal-yellow-rough' version, the one I like most, of course! ;-)