Polenta

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 8 cups hot water
• salt
• 3 cups polenta

Recipe

• 1 gradually add the polenta to the lightly salted, hot water by allowing it to fall from your hand from above the pot like sand through your fingers.
• 2 if the water is not boiling, you will be able to stir in all the polenta without lumps forming.
• 3 as the temperature rises, the flour will integrate with the water and thicken.
• 4 stir all the time, and if you have used too much of the flour and the mixture is too thick, add a little water.
• 5 i taste for salt and perhaps add a little parmesan cheese.
• 6 when the polenta is smooth and does not taste of raw maize, it is ready.
• 7 you can use this sloppy polenta with anything that has been braising for a while.
• 8 alternatively, pour the polenta into a flat baking dish where it will cool and become firm.
• 9 at that point, it can be grilled or oven baked for 20 minutes.
• 10 as a grilled slice, polenta can be used as a base for eggplant slices, goats cheese, rocket, prosciutto and so on.
• 11 for me, grilled polenta is good with either baked or fried fish and lumps of parmesan cheese.
• 12 baked polenta can be dressed with cheese, roasted capsicum and fine pancetta.
• 13 after you have poured the polenta into a tray, some will remain stuck to the sides of the pot.
• 14 let it dry even for a day, and peel these skins off.
• 15 they are delicious with parmesan cheese.