Polenta - a multifaceted recipe, varied and prone to reincarnation from simple porridge to an exquisite and unusual treat with the participation of other components. This culinary creation is an asset of Italian cuisine, which has been recognized in many parts of the world.
How to cook polenta?
Traditionally, polenta is an Italian recipe, made from corn flour. However, often used to make porridge, grind a small grind, or pre-grind the product with a coffee grinder.
- To obtain the basic basis, dishes are joined in a container with a thick bottom 1 part of cornmeal, 3 parts water and cooked with constant stirring for 40-50 minutes.
- To get rid of the lumps before cooking or at the final stage of cooking, you can whip the mixer.
- Finished corn polenta with stirring is easily separated from the walls of the dishes.
- After cooling, the texture of the dish is compacted, it can easily be cut into portions.
Polenta - a classic recipe
Polenta from corn cereals , the recipe of which will be presented later, can be served as an independent dish with squash, vegetables and greens, cooled or frozen form to replace bread or used as a basis for the preparation of fine Italian restaurant-style treats.
Ingredients:
- corn croup - 0,5 glasses;
- water - 1.5 cups;
- salt.
Preparation
- The groats are ground in a coffee grinder, mixed with cold water, beaten up with a mixer and placed on a plate.
- Cook the dish with stirring for at least 30 minutes or until the desired degree of thickening, after salting to taste.
- Lay the corn mass on a board or a wide dish, give it a rectangular or other shape, cool it.
Polenta with cheese - recipe
Polenta with cheese in Italy is served as a hearty side dish for meat , fish, seafood. Preferably use parmesan, but for want of it or to get a budget version of the food you can take any available cheesy variety. Not too much will be added to the pinch of Italian herbs or dried thyme.
Ingredients:
- corn croup - 300 g;
- water - 1.5 liters;
- butter - 120 g;
- Parmesan - 200 g;
- salt, pepper, Italian herbs.
Preparation
- Boil in a saucepan of salted water.
- Gradually pour the croup, intensively stirring the contents of the container.
- Cook the dish with stirring for 40 minutes, add butter, mix, spread out, cool.
- Sprinkle the dish with herbs, pepper, grated cheese, send to bake at 200 degrees.
- After 15 minutes, the polenta in the oven will be ready.
Polenta with mushrooms - recipe
In this case, polenta of instant cooking, which does not require prolonged cooking, is used to create a dish with Italian flavor. In this case, the thermal treatment of the product and the acquisition of the desired texture will take no more than 3-5 minutes. A mushroom supplement can optionally be supplemented with other vegetables.
Ingredients:
- polenta - 300 g;
- mushrooms - 300 g;
- water - 1 l;
- onion - 2 pieces;
- tomatoes in its juice - 300 g;
- parsley - 1 bunch;
- garlic - 1 tooth;
- oil - 50 g;
- salt, pepper, saffron, thyme.
Preparation
- Polenta is covered with a thin trickle into boiling salted water, stirring, boiling for 2-3 minutes.
- Transfer the mass into an oiled form with a layer of 1.5-2 cm, allow to cool and freeze.
- Fry the onions with garlic.
- Add the mushrooms, fry until the moisture evaporates.
- They put fried tomatoes, season the food with salt, pepper, herbs, stew for 10 minutes, and chopped parsley.
- The ready-made polenta with mushrooms is served, which is complemented by slices of corn basis when served on a plate.
Peasant polenta
Even in the most unpretentious performance, Italian polenta is amazing with its amazing taste characteristics, which can easily be varied by using all sorts of simple or original sauces when serving. The dense texture of the dish is achieved by adding grated cheese or biscuits to the hot base.
Ingredients:
- cornmeal - 300 g;
- water - 1 l;
- cheese - 200 g;
- salt, pepper, serving sauce.
Preparation
- Add salt to the salted water, mix it, stir it up a little and heat it to a boil.
- Cook the contents with stirring for 40 minutes, add grated cheese, stir until it completely blossoms.
- Spread the mass into a mold with a layer of 1.5 cm, allow to cool.
- Cut the polenta into portions slices, served with sauce.
Fried Polenta
Polenta roast, the recipe of which will be presented later, acquires a special taste by purchasing a crispy crust by frying portions of frozen food in hot oil. Prepare the base of the dish from both cereals and instant flour, while reducing the amount of water during cooking.
Ingredients:
- corn croup - 1 glass;
- water - 1 l;
- Parmesan - 200 g;
- butter and vegetable oil - 50 g;
- salt pepper.
Preparation
- Pour the rump with hot water, stirring, pouring and boiling for 50-60 minutes.
- Stir in the butter and grated Parmesan, put it in an oiled form and let it freeze.
- Cut the seam into slice slices, which are browned on both sides in oil.
- Served with roasted polenta with sauce, vegetables , mushroom roast, cracklings.
Polenta with Vegetables
It is especially tasty and useful polenta from corn groats, if you bake it extra with vegetables and cheese in the oven. The vegetable composition of the filling is adjusted at its own discretion. You can add in the fry chopped courgettes, eggplants, carrots, string beans and other ingredients, seasoning the mass to taste.
Ingredients:
- corn croup - 250 g;
- water - 1 l;
- cheese - 150 g;
- tomatoes - 250 g;
- Bulgarian pepper - 250 g;
- onion - 2 pieces;
- oil - 50 g;
- salt, pepper, oregano, thyme.
Preparation
- From the water and cereals cook thick polenta, put half in the oiled form.
- Fry onion in oil, add chopped peppers, fry 10 minutes, adding half of the tomatoes without the skin, salt, oregano, thyme.
- Spread the vegetable mass on the first layer of polenta, cover with a second layer.
- Tomatoes slices are laid out on top, sprinkled with cheese.
- Send the dish for 10-15 minutes in the oven.
Polenta with meat - recipe
Polenta, the recipe of which will be presented next, is nutritious, nutritious and quite suitable for serving as an independent meal for dinner or dinner. In this case, the corn base is supplemented with minced meat, into which, if desired, it is allowed to add all kinds of fried vegetables .
Ingredients:
- corn croup - 250 g;
- water - 1 l;
- meat - 0,5 kg;
- cheese - 100 g;
- onions and carrots - 1 pc .;
- tomato paste or tomatoes - 2 tbsp. spoons or 200 g;
- oil - 100 g;
- salt, pepper, spices.
Preparation
- From salted water and cereals cook polenta, cool in the form.
- Twist the meat, mix in a frying pan with toast from onions, carrots and tomatoes, seasoned to taste, fry until the color changes.
- Lay a layer of polenta, half of cheese, meat with vegetables and again polenta.
- Sprinkle the dish with cheese and send it to the oven heated to 180 degrees.
- After 15 minutes polenta with meat will be ready
Sweet Polenta
Polenta is a recipe that can become the basis for getting not only a snack dish, but also a stunningly delicious sweet dessert. As a liquid base in this case, it is preferable to use milk, while slightly increasing the cooking time of corn groats. Dried fruits can be added to both porridge and cottage cheese.
Ingredients:
- corn croup - 200 g;
- milk - 1 l;
- vanilla - 1 pinch;
- cottage cheese - 500 g;
- eggs - 2 pieces;
- raisins of dried apricots, nuts - 100 g;
- sugar - 150 g or to taste;
- butter and sour cream - for 50 g.
Preparation
- Milk and cereals are cooked with polenta, adding sugar and vanilla.
- Stir in the oil, leave the mass to cool.
- Cottage cheese is punched with a blender with the addition of sugar and eggs.
- Add steamed dried fruits.
- Put a layer of polenta, cottage cheese and again polenta into the mold.
- Polenta with cottage cheese is smeared with sour cream and baked for 30 minutes at 180 degrees.
Polenta with jam from tomatoes
Polenta with tomatoes always maximizes its taste, and in the version proposed by this recipe, it turns into a real gastronomic masterpiece, the sophistication of which has no limit. Slices of corn basis in this case are complemented by a spicy tomato jam and stalks of celery.
Ingredients:
- corn croup - 250 g;
- water - 1 l;
- tomatoes - 4 pcs .;
- sugar - 2 tbsp. spoons;
- wine vinegar - 1 tbsp. a spoon;
- thyme - 2 pinch;
- butter;
- salt, pepper, stalks of celery.
Preparation
- Boil from the water and cereals polenta, put in an oiled form, cool, cut into portioned squares.
- Tomatoes relieve the peel, cut out the middle with seeds, leaving only the flesh of the walls.
- Add sugar, wine vinegar, salt, boil to the state of jam.
- Lay the slices of polenta on a dish, add jam, sprinkle with thyme and serve with stalks of celery.
Polenta with seafood - recipe
Incredibly delicious polenta with shrimps and mussels, baked in the oven. Thanks to a spicy broth with the addition of white dry wine, the dish takes on a special juiciness, richness and refinement. You can use vegetable broth, chicken, fish or diluted in water broth cubes.
Ingredients:
- corn croup - 250 g;
- water - 1 l;
- shrimp and mussels - 500 g;
- mushrooms - 150 g;
- garlic - 1 tooth;
- white wine - 200 ml;
- broth - 0,5 l;
- oil - 50 g;
- salt, pepper, nutmeg, parsley.
Preparation
- From the water and cereals cook thick polenta, cool, cut, put into a mold with melted butter.
- Fry on mushrooms with garlic.
- Add parsley, pour wine, broth, and after 5 minutes of boiling lay seafood.
- Stir with a stirring dish for 5 minutes, poured into a polenta, sent to the oven for 15 minutes.
Polenta in the Multivariate - recipe
Polenta in the multivark can be prepared without any additives and used after cooling to create more refined versions of the produce. To get a more dense texture of the corn base and giving it an extra flavor, you can add a little ground Parmesan or other cheese together with the butter.
Ingredients:
- corn croup - 200 g;
- water - 650 ml;
- butter - 30 g;
- salt.
Preparation
- Rinse the rump in a bowl, pour water.
- Salting the food, adding oil, turn on the device in the "Kasha" mode and cook for 40 minutes.