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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Italy

Basic Polenta

Serves 4 · 60 minutes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 3 cups (~750 mL) water and/or milk
  • 1 cup (~250 mL) coarse ground cornmeal or polenta
  • Butter and/or olive oil to taste (likely in the range of 1–2 tablespoons / 15–30 mL)
  • Salt
  • Parmesan cheese, to taste

Method

  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.