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Polenta is a traditional staple food from northern Italy. It is most frequently made with yellow cornmeal, but traditionally referred to a mixture of cereals and legumes as it existed before corn was brought to Italy from America. Polenta can also be made from white cornmeal, buckwheat or broad beans.
Polenta is be made with raw dried corn kernels ground to varying thickness, the coarser the grain, the more rustic it is considered. There also exists pre-cooked cornmeal which dramatically reduces the cooking time from 40 to 50 minutes to 10 minutes. Polenta can be cooked to varying thickness depending on how much water is added. It is also left to solidify, cut into pieces and grilled or deep-fried.
Recipe type: First Course (Primo)
Cuisine: Inter-regional
Serves: 4
  • 500 grams polenta (400 grams instant pre-cooked polenta)
  • 2 litres water
  • 10 grams sea salt
  • 15 mls extra-virigin olive oil
  1. Bring the water to a boil in a large saucepan and add the oil and salt.
  2. Add the cornmeal a little at a time while stirring steadily with a whisk. Keep whisking in the same direction, ensuring to break up any clumps.
  3. Stir for 40 to 50 minutes for traditional polenta or 10 minutes for instant polenta. The polenta will begin to come away from the side of the pot a bit when it is ready.
Recipe by Living a Life in Colour at https://www.livingalifeincolour.com/recipes/polenta/