Polenta made from cornmeal
Description
The dish is prepared without unnecessary complications. As you've probably already guessed, the foreign-sounding name "polenta made from cornmeal" refers to the familiar porridge we've known since childhood. Generally, it's believed that this dish originates from Italy, where such porridge was a staple food for peasants in the 16th century. But that's history. Speaking of the present day, the recipe for cornmeal polenta has become widely popular in our region due to the beneficial dietary properties of the grain used to make this porridge. Its advantage lies in the fact that it retains its beneficial qualities even after cooking. Moreover, this grain is very good for digestion and is often used in various diets. Preparing polenta is very simple, and from then on, everything depends solely on your imagination and preferences: it goes equally well with vegetables, meat, various cheeses, and dairy products. You just need to choose your own version. As for me, I'll now tell you... The ready dish can be served at the table.
Instructions
- 1
Step 1
First, prepare all the necessary ingredients, there are only three of them.
- 2
Step 2
Now pour water into a saucepan and add salt. When the water boils, start gradually adding the cornmeal, constantly stirring it with a spoon. Cook the porridge over low heat, and when it starts pulling away from the sides of the pan and begins to crackle, it's ready to be removed from the heat. Basically, the porridge is now completely ready to eat.
- 3
Step 3
You can eat it as is, adding fresh vegetables, or you can do it the way I do. When the porridge is ready, I spread it onto a damp board, flatten it out, and cut it into rectangles or use cookie cutters to make fun shapes. Then I put them into warmed milk and eat them that way.