Polenta: what is this dish?

Polenta - what is it? This is the name of the traditional way of cooking cornmeal flour, which is common in North Italian cuisine. And also this very dish.

How to cook a polenta and what should I serve it with?

Such corn porridge is usually eaten with a variety of sauces, grated cheese, cream, some vegetables. In addition to the above flour, sometimes buckwheat or chestnut flour is used. You can make a dish from small-grained corn cereals. Italians cook polenta in special bowlers and frying pans made of copper. After boiling it is sometimes baked or fried in a pan, cut into slices (this can be done taking into account the high density that polenta has). What are these secrets that will help us to reproduce this Italian dish at home? Let's take a step-by-step look at the recipe for its preparation. First heat half a liter of chicken broth over high heat. After boiling, reduce heat and in portions pour a half cup of corn grits. Stir must be constantly and intensively, otherwise there is a high probability that you will have burnt polenta. What will it give, besides the fact that your dish will not stick to the bottom of the pan? Homogeneity and lack of lumps. The cooking process with stirring will take you up to half an hour. Groats will become soft. At the end of boiling, you must always add salt, a tablespoon of olive oil and butter, half a glass of cream. After that you need to quickly remove the polenta from the fire. We'll prepare a dressing for her, fry the corn of young corn to brown crust. Add them to the porridge, sprinkle with chopped basil and grated cheese. The sauce with which the polenta is served is very important. What will this give the dish? A tasted accent, as corn groats are very fresh in themselves. For the sauce, melt the butter, cut the garlic finely, add paprika and oregano. Stir and torment on low heat. Then put the tomatoes cut into slices (if it's cherry tomatoes, then they can simply be cut in half). Fry until soft, then crush with a shovel, add the vinegar and parsley.

Serving polenta: small secrets

Serve this dish better with sliced slices and a watered sauce. You can also sprinkle with cheese (hard or feta cheese) and parsley. If you could not boil the corn groats in such a way that there were no lumps in it, add a little broth and they will disappear. Corn corn for the extraction of young grains should be selected juicy and fresh. Yesterday's polenta can be browned in the oven and fry in oil. Very tasty combination of corn flour or cereals with mushrooms (dried or seasonal). They need to be fried separately. Or, if they are dried, first boil, then brown. In the latter case, polenta with mushrooms is cooked on mushroom broth. Make sure that the croup is well-cooked and not burnt. Add cream to the mushroom polenta at the very end. Otherwise they evaporate. Dried mushrooms soak in advance for 15 minutes.