Polenta. Polenta is nothing more than coarsely ground cornmeal. I often use chicken broth instead of water. It's a perfect base for any kind of saucy meat or mushroom ragout.
Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened. Reduce the heat to low and cook until the mixture thickens and the cornmeal is. You can have Polenta using 9 ingredients and 4 steps. Here is how you cook it.
Ingredients of Polenta
- Prepare 2 3/4 c of chicken broth.
- You need 2 c of water.
- It’s 1 1/2 c of milk.
- Prepare 2-3 of chopped garlic cloves.
- You need 2 tbs of chopped fresh rosemary.
- It’s 1-2 tsp of salt.
- Prepare 3/4 of parmesan cheese.
- It’s 1 1/2 c of yellow cornmeal.
- You need to taste of salt/pepper.
Giada De Laurentiis explains how polenta, which is made of cornmeal, is Italy's version of mashed potatoes. To cook polenta, Giada starts with a pot of boiling water, which she seasons with salt. Polenta (/ pəˈlɛntə, poʊˈ -/, Italian: [poˈlɛnta]) is a dish of boiled cornmeal that was historically made from other grains. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled.
Polenta step by step
- Boil broth, water, milk, garlic, rosemary and salt..
- Whisk in cornmeal..
- Simmer over med-low heat until thick and creamy; stir often about 15 minutes..
- Remove from heat and stir in parmesan. Transfer to 2 quart greased casserole dish. Bake for 30 minutes at 375 degrees..
Polenta served in the traditional manner on a round wooden cutting board. Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don't need bags marked "polenta.") As with most ingredients, though, the better. Whisking constantly, gradually add polenta; bring to a simmer. Polenta is made when cornmeal is boiled in water, resulting in a grits-like consistency. Once this warm dish is made, it's baked, grilled, fried, or served creamy, making it one of the most versatile dishes.