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Polenta
(Corn Meal Mush)
Polenta
is a coarse ground cornmeal and
generally made into a mush-like
porridge. Polenta is to the
Italians, and especially to the
Venetians, what potatoes is to the
Irish, Germans and Americans, and
rice to the Japanese.
Articles:
Recipes:
Read the articles before trying out these
recipes!
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Ingredients:
- 1 lb. yellow polenta, coarsely ground
- 2 qts. water
- 1/4 oz. salt
This ratio applies to a soft polenta, which
is always served with a condiment or with the addition of other
ingredients. If polenta is to be baked, grilled or eaten a substitute
for bread, use a 3:1 ratio of water to polenta, and the same amount of
salt.
Bring the proper quantity of water to a
boil, adequately salted, then lower the heat (be careful, because in the
beginning, while adding cornmeal, boiling water might easily splash) and
add the coarsely ground cornmeal, little by little, stirring constantly.
Do not pour directly from the container, but use your hands, pouring a
handful at time. After adding all the cornmeal, turn up the heat and
cook for 40-50 mins. stirring constantly. While cooking, the heat should
be high enough to cause bubbles to rise and burst on the surface. While
stirring, pull the cornmeal off the sides of the pot and from the bottom
up. When ready, the polenta should come off a wooden spoon (tarello) and
the sides of the pot.
It can be served hot immediately with the
desired condiment, or it may be poured out of the paiolo onto a wooden
board. To do so, smooth the surface of the polenta and, with a brisk
move, turn the paiolo upside down and polenta will easily come out. Cut
with a wooden knife and serve. Polenta is often cut with a piece of
thick string stretched tightly between two hands.
Note:
Polenta made with finely ground cornmeal
forms lumps easily. In order to avoid this, add 1/5 of the cornmeal to
the salted water while it is still cold, mixing with a whisk. Once the
cornmeal is blended with the water, cover, in order to prevent boiling
polenta from splashing, and let boil for 10 mins. Then, stirring
constantly, add the remaining cornmeal following the procedures
described in basic method.
Source:
- ItalianMade.com - Recipes -
http://www.italianmade.com/recipes/recipe421.cfm
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Ingredients for 6 servings:
- 7 cups water
- 1 lb. polenta or cornmeal
- 2 tbs. salt
Measure the water and salt into a 4-quart
saucepan, one with sloping sides if available. Place over a high flame
and bring to a boil. Reduce the flame to slightly above medium. While
stirring the water with a wire whip add the polenta very slowly. If
added too quickly lumps will form.
Stir the polenta with a wooden paddle every
few minutes, folding from the bottom onto the top. As the polenta cooks
a crust will form on the bottom of the pan and sides as well. When
ready, the polenta should readily pull away from the crust when stirred.
This should happen after about 45 minutes. The longer you cook the
polenta the better it will be.
Remove teh saucepan from the fire and in
one swift motion invert the pan over a wooden board, depositing the
polenta in the center. Immediately fill the pan with cold water or it
will become extremely difficult to clean later. Soak the pan overnight.
The polenta if properly cooked should
spread out onto the board to a thickness of 1-1/2 to 2 inches. It is
traditional to cut a small slice from one side of the polenta as soon as
it has been placed on the board. The reason for this is obscure,
certainly can have little effect upon the outcome, but it is the way it
is done. Perhaps it is a libation to the polenta god.
Slice the polenta into strips an inch in
width and 6 to 7 inches long. Do this as it is served, not in advance.
Leftover polenta may be charcoaled or pan fried... or it may be eaten as
is, cold.
Source:
- H.F. Bruning, Jr. and Cav. Umberto
Bullo, Venetian Cooking, 200 Authentic Recipes Adapted for
American Cooks, Macmillan Publishing Co., Inc. (New York, 1973)
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Ingredients:
- 1 lb. coarse corn meal
- 2 tablespoons olive oil
- 2 quarts water (approx. - see other notes)
- fistful of salt (or to
taste)
Boil water in a heavy pot, half full.
Add salt, then add corn meal slowly while mixing with a wire whisk to
prevent lumps from forming. Cook over low heat for 45-60 minutes,
frequently stirring and turning over the polenta with a wooden spoon or
paddle to cook all sides. When it is ready, the polenta lifts from
the sides of the pot. Pour into wooden dish or board.
Serve with brodeto (fish stew), veal and peas
gravy, or any preferred sauce.
Courtesy of:
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Ingredienti:
- 500 g di farina gialla
- sale
- acqua
È molto difficile dare le dosi esatte
dell'acqua in cui si deve cuocere la polenta, data che dipende dalla
diversa qualità di farina gialla. La farina nuova, ad esempio, richiede
meno acqua di quella vecchia. Ad ogni modo potete calcolare per mezzo
chilo di farina circa un litro e mezzo d'acqua., se volete ottenere una
polenta piuttosto dura, e un litro e tre quarti se la preferite tenera.
Mettere a bollire l'acqua in un paiolo, meglio
se di rame, salatela bene, perchè nella polenta non si può aggiungere
sale. Quando bolle versatevi a pioggia, poco per volta, la farina
gialla, sempre sbattendo con energia, in modo che non si formino grumi.
Se dopo messa tutta la farina vi sembrasse troppo molle aggiungete
qualche cucchiaio di farina, se viceversa vi accorgeste, mentre state
versando la farina, che diventa troppo dura, fermatevi subito, perchè
per fare una buona polenta non dovete aggiungere acqua.
Lasciate cuocere a fuoco ardente sempre rimestando con l'apposito
bastone per trenta, quaranta minuti. La polenta è cotta quando si stacca
dalle pareti del paiolo. Source:
- Il nuovo cucchiaio d'argento, 5a
edizione, a cura di Vera Rossi Rodomez e Franco Matricardi, Editoriale
Domus (Milano, 1965), p. 213.
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Ingredienti:
- 400 g di farina di granturco
- 1 cucchiaio d'olio
- 10 g di sale
- 1,2 l d'acqua
Mettere in una pentola l'acqua, il sale e
l'olio. Quando l'acqua incomincerà a bollire, versare pian piano la
farina, mescolando continuamente. Continuare a mescolare finche la
polenta non incomincerà a staccarsi dal mestolo e dalla pentola (circa
mezz'ora). Quindi rovesciarla sulla tavoletta e tagliarla a fette con un
filo. Si serve col brodetto o con 10 spezzatino.
(Molti preferiscono la polenta come
piatto a parte collatte, oppure con lo strutto o il burro bollente e
cosparsa di parmigiano grattugaito).
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Ingredienti:
- 500 g di patate
- 200 g di granturco
- 10 g di sale
- 2 cucchiai d'olio
-
acqua
- 100 g di burro
Dimezzare le patate lavate e pelate e
cucinarle nell'acqua salata. Aggiungere l'olio e la farina. Lasciar
cucinare per circa 20 minuti, senza mescolare. Togliere l'acqua rimasta
e mescolare bene. Continuare la cottura, mescolando continuamente,
finche la polenta non incomincerà a staccarsi dal mestolo e dalla
pentola. Disporla a cucchiaiate su di un piatto, versare sopra il burro
fuso e servire subito.
Source:
- Cucina Istriana, a cura di Franko Lukez e Branko Lovric,
PETKO (Pula, 1994)
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Created: Wednesday, January 20, 1999. Last
Updated:
Monday, December 05, 2022
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