Polenta Recipe – A Simple and Hearty Italian Dish
Polenta is a versatile and comforting dish, originating from Italy, that can be enjoyed as a side or as a main course. It is made from ground cornmeal, which, when cooked with water, turns into a soft and creamy dish. It’s a popular staple in many Italian regions and can be enjoyed with a variety of toppings or sauces. Here’s how to make this delicious dish, perfect for family meals or a cozy dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cornmeal (Farina di mais) | 500g |
| Water | 2 liters |
| Extra virgin olive oil | 15g |
| Coarse salt | 1 tablespoon |
Nutritional Information
| Nutrient | Amount per serving (1/4 of the recipe) |
|---|---|
| Calories | 150 kcal |
| Protein | 3g |
| Carbohydrates | 32g |
| Fat | 2g |
| Fiber | 3g |
| Sodium | 370mg |
Instructions
Step 1: Boiling the Water
Start by selecting a heavy-bottomed saucepan or pot with a thick base. This is crucial for ensuring that the polenta cooks evenly and doesn’t burn. Place the pot over medium-high heat and pour in the 2 liters of water. Bring the water to just below a boil – you’ll notice small bubbles starting to form on the surface.
Step 2: Adding Salt
Once the water is almost at a boil, add 1 tablespoon of coarse salt. This will enhance the flavor of the polenta as it cooks. Stir gently to dissolve the salt into the water.
Step 3: Adding Cornmeal
Slowly and carefully, sprinkle the cornmeal into the water while continuously stirring with a wooden spoon. This helps to prevent any lumps from forming. Keep stirring constantly, making sure the cornmeal is evenly distributed into the water. It’s essential to do this step slowly to achieve a smooth and creamy consistency.
Step 4: Incorporating Olive Oil
Once the cornmeal is fully incorporated, drizzle in 15g of extra virgin olive oil. The oil not only adds richness but also prevents clumping, ensuring that the polenta remains smooth as it thickens. Stir the polenta continuously for about 10-15 minutes, allowing it to cook through and reach a thick, creamy consistency. You’ll know it’s done when it starts to pull away from the sides of the pot.
Step 5: Removing from Heat
When the polenta is fully cooked, it should be thick and smooth, with a slightly glossy appearance. Carefully remove the pot from the heat. At this point, the polenta is ready to be served, but if you wish to shape it, move on to the next step.
Step 6: Shaping the Polenta
For a more traditional presentation, flip the pot over onto a large round cutting board or flat surface. This helps to form the polenta into a solid shape, which can then be sliced or served whole. Be cautious when flipping the pot to avoid spills or burns.
Step 7: Serving
Once the polenta has been shaped, it’s ready to be sliced and served. It’s delicious as a base for sauces, stews, or roasted meats, but can also be enjoyed on its own, drizzled with more olive oil or topped with cheese.
Tips for the Perfect Polenta
- Constant Stirring: To avoid clumping and ensure a smooth texture, be sure to stir constantly as you add the cornmeal to the water.
- Consistency Check: If the polenta becomes too thick and stiff before it’s fully cooked, you can add a bit more hot water to reach your desired consistency.
- Flipping Tip: When flipping the polenta out of the pot, ensure the surface you’re using is large enough to accommodate the entire quantity of polenta. A cutting board with a diameter slightly larger than the pot will do the trick.
Polenta can be served in a variety of ways, making it an incredibly adaptable dish for different occasions. Whether you enjoy it as a savory base for sauces, grilled or fried, or topped with cheese and butter, this classic recipe is a great addition to any meal.
Enjoy your delicious homemade polenta, and share the joy of this comforting dish with your loved ones!
