Polenta
A traditional Italian dish made from boiled cornmeal, often served creamy or allowed to set and then baked, grilled, or fried.
Instructions
- Bring the liter of water to a boil in a large pot. Add 1 teaspoon of salt to the boiling water.
- Gradually whisk in the 250 grams of coarse cornmeal, ensuring there are no lumps. Reduce the heat to low.
- Stir consistently with a wooden spoon, maintaining a low simmer, for about 30-40 minutes until the polenta thickens and pulls away from the sides of the pot.
- Stir in the 30 grams of unsalted butter until it melts completely into the polenta.
- Add the 50 grams of grated Parmesan cheese and stir until you achieve a smooth and creamy consistency.
- Pour in the 100 milliliters of milk and continue stirring until fully incorporated and the polenta is creamy.
- Adjust seasoning with additional salt and freshly ground black pepper to taste.
- To serve creamy, spoon the polenta onto plates immediately and drizzle with a tablespoon of olive oil.
- Alternatively, for a firmer polenta, pour it into a greased baking dish, smooth the top, and allow it to set for about 1 hour. Slice and grill or pan-fry until golden.
- Garnish with fresh herbs like thyme or rosemary before serving, and sprinkle extra Parmesan if desired.
Nutritional Information & Health Goals
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