2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Polenta is a dish with a soft texture, resembling porridge. It is prepared from corn flour. His homeland is Italy. It is also distributed in Slovenia, Switzerland, Croatia, Romania, Serbia, as well as in our country.
When imported from America to Europe in the 16th century, polenta became a staple of Italian peasants. Over the years it began to be combined with other products and today it is offered in the most expensive restaurants.
For the original polenta recipe you need: 250 g corn flour, 50 g yellow cheese, 50 g butter
Method of preparation: Pour the flour into 1 liter of boiling water, stirring constantly. Add salt to taste and cook until ready - until it begins to peel off the bottom and walls. Add the grated yellow cheese and mix gently.
Pour the mixture into a greased pan. Leave for 20 minutes in a warm place until it hardens. Then turn into a large plate and pour the melted butter.
Usually in traditional Italian cuisine polenta is used as a side dish or as a standalone dish with additives - meat, mushrooms, fish, fried or baked. Besides salty, there is also sweet polenta.
Polenta pizza
Necessary products: 3 tsp fresh milk, 1 tsp. cornmeal for porridge, 2 tbsp. butter, salt to taste and - favorite products for pizza garnish
Method of preparation: Boil the milk and butter in a saucepan. Season with salt and add the porridge. Stir vigorously for about two minutes with a stirrer or wooden spoon over low heat.
The finished polenta is poured on the hob on baking paper and formed into a round ball. Roll with a rolling pin on a thin circle. Using a spatula, shape the edges to make them smooth.
The circle together with the paper is transferred to a tray. Garnish with your favorite pizza products. Bake in a preheated oven at 200 degrees until golden brown.
Polenta with tomatoes, cheese and herbs
Necessary products: 2 cups cooked polenta, cooled, 1/4 cup grated Parmesan cheese, 1 tbsp. olive oil, 10 dried tomatoes, 100 g of cheese, 1 fresh tomato, 8-10 pitted black olives, 2 tablespoons fresh or 1 tbsp. dried herbs of your choice (basil, thyme, oregano)
Method of preparation: The oven is heated to 200 degrees. In a large bowl, mix the porridge, parmesan and olive oil. If necessary, salt with sea salt.
Cover a small pan with the mixture, pressing the edges with a fork. Dried tomatoes are finely chopped, the cheese is cut into thin pieces and arranged on top. Fresh tomatoes are cut into strips and arranged on top. Decorate with olives. Bake for 30 minutes until browned. Sprinkle with herbs before serving.
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Polenta is a porridge of corn or oatmeal that originates in northern Italy and is known as rural food . Although the dish was once known as food for the poor, it has been promoted to gourmet status by food critics and can be found on the menus of some of the most elegant restaurants.
