Polenta

Polenta was once a dish that only peasants ate. The poor, who consumed polenta in great quantities, were called polentini, a term that was synonymous with bumpkin or rube. Today, superstar chefs compete to create new and lively toppings.

METHOD

Bring water and salt to a boil. Lower heat to a simmer. Pour in polenta ALL AT ONCE, stirring vigorously. Stirring continuously so no lumps form, cook over low heat for twenty minutes or until the polenta pulls away from the side of the pan. Turn onto a serving platter or onto a large wooden board. Spread to about 1/2 inch. Let cool. Polenta may then be sliced and grilled or fried. Serve with either of the suggested toppings for a special meal.

Serves 4 - 6

recipe from www.inmamaskitchen.com

Contributor: Jenny Cavanna for Caterina Boselli

more corn recipes

 

top of page