Just know that the flavor is undoubtedly less rich.Ĭlassic Polenta must cook slowly, possibly in a cauldron or in a heavy bottom non-stick saucepan. You can also make instant polenta that cooks in minutes (see the paragraph below). Polenta is an easy-to-make recipe, but in addition to the basic ingredients (corn flour – or corn and buckwheat or whole wheat – water and salt) in the right proportions, you need time and a lot of patience. So have a look to this beautiful electric polenta copper pot.Īnd finally look at this beautiful sets for polenta, maybe for a nice gift idea! How to Make Italian Basic Polenta Recipe Of course today there are many tools that help us to make an excellent polenta without working too hard. We opted for a round wooden cutting board with handles berfect to overturn polenta on it and bring it to the table. So if you like medium/firm polenta, you need a round tray to turn it upside down and serve it. At the beginning mix with a hand whisk: it helps not to form lumps. You need a long wooden spoon because the polenta has a long cooking time and you have to stir it often. Polenta has always been cooked in Italy in a “paiolo”: a pot made of copper or a non-stick cauldronwith a high thickness to spread the heat evenly and to cook the corn perfectly. You need 3 fundamental tools to make the perfect polenta recipe. 1 liter of water (4 1/4 cups) + 200 g (1 1/4) of corn flour for a very soft polenta.1 liter of water (4 1/4 cups) + 250 g (1 1/2 cup) of corn flour for a medium consistency polenta.1 liter of water (4 1/4 cups) + 300 g (2 cups) of corn flour for a firm polenta.Here the POLENTA RATIO for different consistencies: The classic ratio is 1 part polenta to 4 parts of water for a medium consistency as in this recipe. In fact you can make polenta with different consistencies: soft to eat with cheeses or hard and firm to eat as an accompaniment to meat sauces or stews. Proportions between water and corn flour are important for the preparation of polenta. 400 g (2 1/2 cups) of corn flour for polenta – Packages labeled “polenta” mean that the grind of the corn is appropriate to make the polenta dish, but you can even substitute it with coarsely-ground cornmeal.For the recipe for basic polenta made in 10 minutes, read the paragraph below “Instant Polenta Recipe”. Now let’s see how to make the best polenta recipe! The secret is especially in the choice of seasonings, which for vegetarians and vegans can range from mushrooms, to legumes such as chickpeas and lentils, to seasonal vegetables of all kinds.īasic Polenta is excellent served hot in winter, but also cold in summer, maybe in the form of croutons. Yes, because basic polenta recipe is VEGAN-VEGETARIAN-GLUTEN FREE! In reality, today, it’s very easy to enrich and make many variations (see paragraphs below), including vegetarian and vegan. Polenta is a typical dish of the Italian cucina povera, which has reached our days with the reputation of a simple, low-cost dish. The recipe we are going to show you is the authentic Italian recipe for basic polenta, WITHOUT the addition of cheese or butter. You can use it as a side dish or you can eat it as a single main dish. It depends on the amount of water used for cooking. It can be soft and creamy, similar to porridge, or hard and firm. Polenta is a versatile dish with different textures. Polenta recipe is a northern Italian dish made with coarsely ground cornmeal and salted water.
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