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The Timeless Art of Italian Cuisine
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BASIC POLENTA
Recipe
Using Pre-Cooked
Polenta Flour
POLENTA FRITTA
Fried Polenta
POLENTA PASTICCIATA
Polenta with Tomato Sauce and Cheese
POLENTA CON LE
SPUNTATURE
Polenta with Pork Rib Sauce
POLENTA,
A Northern Italian Staple
Polenta
Prepare a saucepan full of water, and bring it to a simmer for eventual use during the preparation. Put 7 cups (1600 cc) of water and salt in a pot and turn heat to medium. Bring the water to a boil and when the water starts simmering, add the corn flour a little at a time, stirring continuously with a whisk or a wooden spoon to prevent the polenta from clotting.
Basic Polenta Recipe
7 cups (1600 cc) water
2 teaspoons salt
17 oz (500 g) polenta corn flour
Continue to stir with a wooden spoon and boil the polenta for about 30 to 45 minutes.
The polenta is ready when it is resisting to the spoon and starts pulling away from the walls of the pan. The absorption of water depends on the quality of the flour. If the polenta becomes too hard and doesn’t pull away from the walls, add some warm water to adjust the consistency until it is like a dense paste.
While the polenta is still hot, pour it onto a wooden board or transfer it to serving dishes.
While the polenta is still hot, pour it onto a lightly oiled wooden board or transfer it directly to serving dishes.
When the polenta is cold, it can be easily sliced with a string.
Alternatively, the polenta can be spread on a wooden board with a spatula to a layer about 1/2” (1 cm) thick.
Polenta is generally served in Northern Italy as a substitute for bread. It is un-
Regular polenta cooks in about 45 minutes. The quantity of water will determine the final consistency of the polenta.
Stirring regular polenta can be very hard work. Precooked polenta is available at Italian delis. It needs only a few minutes of preparation, minimum stirring, and it doesn’t make lumps. Many Italian manufacturers offer a pre-
Main Course >> Basic Polenta Recipe