It's northern Italy most representative dish. In the past it was, in Veneto region, more widely eaten than pasta.
Ingredients for 4
- Corn Flour: 350g (12 oz)
- Water: 1.5l (50 foz)
- Salt: 3 tsp
- Butter: 50g (1.7 oz)
It's very easy. Boil the water in a big pot and add salt. While stirring with a spatula slowly add corn flour. Be careful so that it doesn't get lumpy. It should gradually thicken. Cooking time may vary according to flour type but generally you should keep on stirring over a gentle flame for about 40 minutes. Add butter and stir some more until it melts. It's ready.
How to eat polenta
Like pasta, polenta can be eaten with a wide variety of sauces.
It is excellent with beef or pork stew, sausages, salami or cheese that will gently melt if you put it on a very hot polenta.
You can add cubes of mozzarella, parmesan cheese and put it into a oven for fifteen minutes. You will have a very yummy polenta gratin.
You can leave polenta on a plate for half a day dill it cools down. Than cut it into 4 or 5 centimeters squares, lightly grill them and than put on them blue cheese, or salami, or anchovy or whatever you like. It will be a very original and tasty appetizer.
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