Polenta is a typical dish of Italian cuisine, mainly known in the northern region. It is a tasty and versatile dish that can be served as a side or as a main course. Its preparation requires only a few ingredients: coarse ground cornmeal, fine ground cornmeal, and salt. Polenta can be served hot and soft, or left to cool and cut into slices to be grilled or fried. It is a traditional and simple dish to prepare, suitable for all occasions.
Put two liters of water on the stove and when it boils, salt it and start pouring in the mixed flours
Pour in a handful at a time, letting it fall like rain with your left hand while simultaneously stirring vigorously with a sturdy wooden spoon to prevent lumps from forming
Reduce the heat to medium and continue stirring constantly, keeping a small saucepan with boiling water nearby: since the flour can absorb more or less water, you can add more if needed or if you prefer a softer polenta
Cooking should last at least three-quarters of an hour, or better yet, an hour
With a shorter cooking time, you will get an indigestible and bitter-tasting polenta
During this time, stir it almost continuously and once ready, turn it out onto a wooden board or, if it is very soft, into a large bowl
With these quantities, you will obtain a fairly soft polenta with a properly grainy texture
According to your taste, you can increase or decrease the two types of flour or use only one of the two and increase or decrease the amount of water
Thick-bottomed pot
Wooden spoon
Italia
| Energy (kcal) | 341 |
| Carbohydrates (g) | 73.5 |
| of which Sugars (g) | 1.5 |
| Fat (g) | 2.7 |
| of which Saturates (g) | 0.31 |
| Protein (g) | 8.7 |
| Fiber (g) | 3.1 |
