How to make polenta – Italian cuisine – Italian Cuisine

How to make polenta - Italian cuisine


Polenta is a poor dish from our culinary tradition. Here's how to prepare it to perfection

There polenta it's always a good idea! The most typical dish of the cold seasons, it is also good cold or toasted. Based on cereal flour and water, it is a poor dish characteristic of the northern regions of Italy, in particular Lombardy and Veneto.
Easy to prepare, but for which it takes some time, it goes well with meat (especially game), but also of fish, replacing the bread.
To find out how to prepare real polenta, continue reading below while browsing our gallery to find out tasty variations – both in the type of flour and in the type of seasoning – of this "poor" dish, but rich in taste.

How to make polenta

Polenta is a dish that requires very few ingredients, and very cheap, but a lot of time and patience to make it in a workmanlike manner. First, pay attention to the proportions between water and flour. For 4 people, you need 400 g of corn flour, but for the water it depends on the grain: for the coarse grain it takes 1.8 liters of water, for the medium grain 1.6 liters and for the fine grain 1 , 2 liters. Let's start: boil the water in a copper pot with a little salt. As soon as the water boils, pour the flour in rain, little by little, and stirring with a whisk vigorously, to avoid lumps. At this point, lower the heat to the minimum, but continue to mix the polenta with a wooden spoon, always in the same direction, so as not to attack it. It will take about an hour for it to be ready. Check it: if it is too dry, add a ladle of boiling salted water to lengthen it; if on the contrary, it was too watery, it should be left on the fire a little longer. Now is the time to pour it and distribute it on a wooden cutting board; after letting it cool down a little, serve it cut into slices.

Is polenta gluten-free?

On paper, polenta is gluten-free, therefore indicated to be consumed by celiacs too. But you must be very careful: to be truly risk-free, polenta must be prepared with certified farm flour, without contamination during the manufacturing process. So, beware of the pre-cooked one, often prepared by mixing flours and starches of different origins. To be sure, the flour box must bear the wording "gluten free".

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