"Great with stews and meat, and if you have some left over you can fry it up or make it like a sandwich with melting cheese inside... quick and versatile!"
Ingredients
- coarse cornmeal
- coarse salt
- water
Tools
- small pot
- wooden spoon
- minipimer (if you want to cheat!)
Preparation
- Take one part coarse cornmeal and 5 of water (i.e. 200g coarse cornmeal to 1L of water) or follow packaging instructions
- Put the water in the pot with a teaspoon of coarse salt and bring to boil
- Add the cornmeal as you stir to avoid lumps
- Reduce the heat and keep stirring until all the cornmeal is absorbed and the polenta gets thicker
Serving
- Pour the polenta still hot on a plate
- Let it settle and cool down to gain consistency
Tips
Original polenta takes ages to make, however you can buy "instant" polenta, which is what you find in most supermarkets. It takes 1 minute to make. I like to cheat and avoid lumps by using a minipimer to quickly mix the water and the cornmeal when I first pour the conrmeal into ir. Then I finish it with the wooden spoon. No more lumps and no extra effort!
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