Polenta RecipeA polenta recipe as made in Italy
Genuine Polenta must use ground Indian-corn, and may be served either as a separate dish or as a garnish for roast meat, pigeons, fowl, etc. Polenta is particularly popular in the Veneto and Piedmont regions of Italy It is made like porridge; gradually dropping the corn meal into boiling stock or water, and stirring continually with a wooden spoon. In around 10 to 15 minutes the mixture will turn thick and smooth, then add a little butter and grated Parmesan, and one egg beaten up. The egg is not always added but adding an egg will richen up the final dish. Let it cool, then layer it in a baking tray, add a little butter to each layer, sprinkle with plenty of Parmesan, and bake it for about an hour in a slow oven. Serve hot.
We decided to help you save time for more important stuff... Like cooking! Our ebook has over 200 pages of great Italian recipes. ONLY USD7.99 Return from Polenta Recipe to the main Recipe Page
|
