Italy
Basic Polenta
A recipe for Basic Polenta from Wikibooks Cookbook.
Slow-cooked polenta is the northern Italian stand-in for bread and pasta at the same table, and it is judged by whether a spoon drags a clean line down the pan. Coarse meal wants long stirring and more liquid than instinct suggests, and the seasoning goes in only after it comes off the heat. Spoon a slow ragù or fried eggs over the top and it becomes the whole meal rather than a side.
Ingredients
- (~750 mL) water and/or milk3 cups
- (~250 mL) coarse ground cornmeal or polenta1 cup
- Butter and/or olive oil to taste (likely in the range of 1–2 tablespoons / 15–30 mL)To taste
- SaltTo taste
- Parmesan cheese, to tasteTo taste
Directions
- 1
Bring the liquid to a boil in a heavy pot. If you're using milk, keep an eye on it: it can easily boil over and make a mess all over the place in seconds.
- 2
When the liquid is at a boil, add a pinch or so of salt. Add the polenta, stirring frequently to avoid lumps and form a stable suspension.
- 3
Cover pot and turn to low heat, checking on it occasionally. Add more liquid if necessary. The polenta will be finished in approximately 45 minutes.
- 4
Polenta can be kept on low heat for up to 20 minutes or allowed to cool for future use.
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Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.