Polenta
Polenta is a cornmeal porridge, it can be soft or fried. Venetians adore it (probably as much as we love mashed potatoes) and every hostess knows her own special polenta recipes and knows when to serve it fried and when soft. White cornmeal is very good for polenta, it is cooked slowly until it becomes soft. This type of flour is rare for us, we are more familiar with yellow cornmeal. Besides the color, polenta differs in the size of the grain. Coarse-ground flour (bramata) takes 40 minutes to cook. Polenta made from precooked grain (lampo) takes only a few minutes. I made a version of fried polenta from coarse-ground yellow cornmeal. This polenta can be served as a side dish to meat, with a spicy snack, or with vegetables. To prepare soft polenta, the main thing is not to let it thicken. In this case, it is necessary to use more water. Polenta can be cooked not only in water, but also in broth, or add butter or grated Parmesan cheese.
Flour
1 cup (cornmeal)
Water
6 cups
Olive oil
1 tbsp
Salt
1 tsp
To prepare polenta, pour water into a saucepan with a thick bottom and place it on the heat. When the water boils, add butter, salt, and gradually sprinkle cornmeal into the water, stirring constantly.
When the water boils again, reduce the heat to low, cover with a lid, and simmer for about 40 minutes. Stir the polenta occasionally to prevent it from sticking and to avoid lumps.
The mixture should be very thick. Transfer it to a mold (rectangular or oval), smooth it out, and let it cool completely.
Afterward, remove the polenta from the mold and cut it into slices about 2-3 cm thick. Fry them in butter until well browned.
Serve the polenta hot, you can sprinkle it with basil leaves and sesame seeds.
© Наталья Лиханова
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