Check out this Italian polenta recipe for a flavorsome day
Polenta, a traditional Italian dish, has its roots in the peasant cuisine of northern Italy. Made from cornmeal, it is a versatile staple that can be served creamy or set and sliced. Its simplicity and heartiness have made it a comfort food favorite with a rich history dating back to Roman times. With no further ado, let's get cooking!
Gather the following ingredients
To create this rustic dish, gather one cup of coarse-ground cornmeal, four cups of water, and one teaspoon of salt. For enhanced flavor, include two tablespoons of olive oil and optional herbs such as finely chopped rosemary or thyme. Have on hand some grated Parmesan cheese (or its vegan equivalent) and freshly ground black pepper for garnishing.
Preparing the polenta base
Begin by boiling four cups of water in a large pot. Add the salt, then gradually whisk in the cornmeal to avoid forming lumps. Once incorporated, reduce the heat to a low simmer, stirring often for 30 to 40 minutes. The polenta should thicken and start to pull away from the sides of the pot as it cooks.
Flavoring your polenta
As the polenta thickens, enrich it with two tablespoons of olive oil. For added aroma, choose herbs like rosemary or thyme, finely chopping them to release their oils. Stir these into the polenta, ensuring the olive oil and herbs are evenly distributed throughout. This combination will infuse the dish with a delightful fragrance and a depth of flavor that complements its rustic nature.
Final touches and serving suggestions
Pour the cooked polenta into a serving dish or spread it onto a flat surface if you prefer it set and sliced later on. Sprinkle with grated Parmesan cheese (or vegan alternative) and add freshly ground black pepper to taste. Serve warm as is for a creamy texture or let cool then slice for a firmer consistency.
Plating your dish
Serve the creamy polenta directly from the pot, spooning it into bowls, perfect with roasted vegetables or as a base for saucy entrees. For those who prefer set polenta, let it cool and solidify, then cut into squares or triangles. Pan-fry these cuts until both sides are golden brown. The crispy polenta is now ready to be elegantly plated and enjoyed.
