It's recipe time! Cook this savory Italian polenta at home
Polenta, a dish steeped in Italian tradition, is a versatile staple made from ground cornmeal. It has been a comfort food for centuries, often associated with Northern Italy's culinary landscape. This eggless and vegetarian version of polenta maintains the heartiness of the original while being inclusive of various dietary preferences. So let's get cooking and bring a taste of Italy to your table.
Gather the following ingredients
To prepare this savory Italian polenta dish, you will need one cup of coarse-ground cornmeal, four cups of water, one teaspoon of salt, two tablespoons of olive oil, and optional herbs such as rosemary or thyme for added flavor. For garnishing, have some grated Parmesan cheese (or vegan alternative) and freshly ground black pepper ready.
Preparing the polenta base
Begin by heating four cups of water to a rolling boil in a large pot over medium-high heat. Sprinkle in a teaspoon of salt. Slowly whisk in the cornmeal to avoid forming lumps. Once added, reduce the heat to low and stir with a wooden spoon frequently. The polenta will thicken and start pulling away from the pot's sides after about 30 minutes.
Flavoring your polenta
Once the polenta has thickened suitably, blend in two tablespoons of olive oil for added richness. Should you choose herbs like rosemary or thyme, chop them finely before adding. Stir these into the polenta and continue to cook for five more minutes, which allows the aromatic oils and herbs to meld thoroughly with the warm, comforting polenta base.
Final touches and serving
Remove the polenta from heat once it's cooked. If you prefer it soft, serve immediately from the pot. For a firmer consistency, spread into a greased pan and allow to cool until set. Then, cut the polenta into squares or wedges. Finally, garnish each serving with grated Parmesan or a vegan alternative and a dash of freshly ground black pepper to taste.
