Do you want to know How To Make Easy Perfect Polenta?
This polenta recipe is about cooking perfect polenta every single time. Polenta can be used to make an endless variety of healthy, low-fat dishes to die for.
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What Is Polenta?
Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine.
As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen.
The trick is cooking the polenta for a sufficient amount of time. You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor and don’t end up with something bitter. Yes, it takes a long time. But it’s worth it and you can fry the leftovers.
I often use chicken broth instead of water. It’s a perfect base for any kind of saucy meat or mushroom ragout.
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- Ingredients for 4 Portions:
- 4 cups water or broth
- 1 cup polenta (you can use regular corn meal, but it’s not as easy to work with, and the texture isn’t as interesting)
- 1 tsp salt
- 2 tbsp butter
- ½ cup finely grated Parmigiano-Reggiano
- Watch the Video for Instructions
Watch the Video above for Instructions
For those who have sworn off mashed potatoes because of the carbohydrates and fats, and for those who cannot eat wheat and so have said good-bye to pasta, polenta may be just the thing. Polenta is a delicious gruel, an elegant mush made by cooking cornmeal (or occasionally semolina or buckwheat) in salted water.
From humble origins, polenta now appears on the fanciest restaurant menus, usually served as an accompaniment to meat and fish. But it can be a main event. It can be served hot and runny from the pot, or sliced, grilled, pan-seared or gratinéed. Polenta can be topped with any number of sauces or vegetable ragouts.
This is a Super Good Polenta Recipe: Just Click on the Recipe Below