Polenta is made from dried yellow or white corn that has been ground into semolina. Originally from Italy, polenta's delicious taste and versatility have made it popular worldwide in recent years. Learn the basic polenta recipe and then experiment with three variations: fried polenta, baked polenta, and cheesy polenta.
Ingredients
- 160 g of polenta semolina
- 700 ml of water
- A pinch of salt
- 320g of polenta cooked using the basic recipe
- 220 ml of olive oil
- 50g of grated Parmesan cheese
- Salt and pepper
- 320g of polenta cooked using the basic recipe
- Olive oil
- 110 g of butter
- Half a teaspoon of thyme
- Salt and pepper
- 320g of polenta cooked using the basic recipe
- 100g of grated cheese of your choice (Gruyère, Parmesan, etc.)
- 230 ml of whole milk
- 110 g of butter
- Two tablespoons of chopped parsley
- Salt and pepper
Gather the ingredients. This recipe will allow you to prepare a dish for approximately four people.
Pour the water into a large saucepan. Bring to a boil and add the salt.
Set the heat to medium-low.
Sprinkle a third of the polenta into the pan. Mix with a wooden spoon. The polenta and water should have formed a paste after about two minutes.
Add the rest. Continue mixing with the spoon for about ten minutes.- The polenta is ready when its texture has become creamy.
- Don't overcook it or it will turn to mush.
- Taste it to see if you like it more or less creamy. Stop cooking when it has reached the desired consistency.
- Serve it with vegetables, a stew, meat or fish, let your imagination run wild.
- Don't overcook it or it will turn to mush.
Gather all the ingredients. This recipe is intended to prepare polenta for three to four people.
Cook it according to the basic recipe. Boil the water, add the salt, then reduce the heat. Add a third of the polenta to form a paste, then mix with the remaining polenta and cook until creamy.
Spread it in a greased ovenproof dish. The thickness of your fried polenta will depend on the size of the dish. If you want it thin, use a large dish; if you want it thicker, use a small dish.- Use a spatula to spread it evenly in the dish.
- Cover the dish with its lid or aluminum foil.
- Use a spatula to spread it evenly in the dish.
Place the dish in the refrigerator. Let it cool until the polenta is firm. Test the polenta after two hours to see if it is firm enough. If it is still warm and soft, leave it in the refrigerator for another half hour.
Cut it into slices. Each slice should be approximately 5 x 5 cm, the size of a portion.- The slices can be square, rectangular or triangular as long as they are the size of a portion.
- The slices can be square, rectangular or triangular as long as they are the size of a portion.
Place a cast iron pan over high heat. Pour the oil into it and heat until the oil is about to smoke.
Carefully place the polenta slices in the pan. Cook them until the first side is golden brown, about three minutes. Turn them over and brown the other side.- Make sure the oil is hot enough before adding the polenta. If it isn't, it may crumble before browning.
- If you prefer to grill the polenta rather than fry it, place the slices on an electric grill or on your stovetop at that time.
- Make sure the oil is hot enough before adding the polenta. If it isn't, it may crumble before browning.
- Place the toasted slices on paper towels on a plate. Sprinkle with Parmesan cheese and season with salt and pepper.
Gather the ingredients. This dish serves 4 people depending on their appetite.- Cook it according to the basic recipe. Boil the water, add the salt, then reduce the heat. Add one-third of the polenta to form a paste, then mix with the remaining polenta and cook until creamy. Meanwhile, preheat the oven to 180°C (350°F).
Add the butter to the polenta. Use a wooden spoon to incorporate the butter; it should be completely mixed and melted. Add the thyme, season with salt and pepper, and mix.
Spread the polenta in a buttered ovenproof dish. Its thickness will depend on the size of the dish. If you want it thin, use a large dish; if you want it thicker, use a small dish.
Place the dish in the oven. Bake for twenty minutes or until the polenta is cooked through. It will not brown or caramelize.
Remove the dish from the oven. Let it cool for a few minutes, then slice to serve.- You can use cookie cutters to create fun shapes.
- Serve with marinara sauce for a little taste of Italy.
- You can use cookie cutters to create fun shapes.
Gather the ingredients.- Cook the polenta according to the basic recipe. Boil the water, add the salt, then reduce the heat. Add one-third of the polenta to form a paste, then mix with the remaining polenta and cook until creamy.
Add the butter and cheese. Use a wooden spoon to thoroughly mix the butter and cheese until melted.
Add the milk, parsley and spices.- Pour it into a bowl and serve hot.
Tags:
Baking