I think there is not much to say about polenta… I always like it: freshly prepared, fried, grilled, of all kinds!
And I am sure that everyone knows how to prepare it.
There is little to discuss about quantities, with the variables dependent on air humidity and ground quality.
And on the varieties of flour ... a treatise could be written.
Here I describe the standard quantities
Ingredients:
flour for polenta |
g. |
100 |
water |
ml. |
500 |
salt |
g. |
6 |
Preparation:
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When I don't have a polenta pot (almost always ...) I follow the advice given to me by a friend, a chef of Vicenza.
Here it is, the photographic sequence reduced to the bone!
Boil the water in a non-stick pan, non-stick or ceramic if possible, add the salt and, off the heat, add the flour, stirring, put back on the heat (medium - the polenta should just simmer), cover and continue cooking. cooking for about an hour, stirring (off the heat - I recommend) every ten minutes.
The pot should not be scraped; when it is cold, fill it with water and leave it there for a couple of hours: the crust will come off by itself
ADVICES AND NOTES:
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This friend of Vicenza he also gave me, among other advice, a recipe for rabbit; I haven't tried it yet, something in one ingredient doesn't fully convince me...?
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