POLENTA staple food in Northern Italy

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POLENTA

This dish has for centuries been a staple food in Northern Italy. 

Formerly considered a peasant food, the humble Polenta has migrated unto dining tables everywhere.

It is an excellent alternative to traditional rice and pasta dishes.

Polenta is an excellent accompaniment to your favourite meat of fish dish.

It is actually very simple to make.

2 cups Mr. Goudas Corn Meal

mr goudas corn meal - goudas recipe 

6 cups water

1 teaspoon salt

2 tablespoon Extra Virgin Olive Oil

 Bring water to boil in large pot.  

Add salt and olive oil and reduce heat to low.

Slowly, slowly add corn meal to water 1/2 a teacup at a time, all the while stirring continuously, preferably with a wooden spoon, to avoid lumps. 

Cook and stir for 15 – 20 minutes until all the liquid is absorbed into the corn meal and the mixture is thick and smooth in texture. 

Once completely cooked, the polenta will detach itself from the side of the pot.

Remove from pot and place on a large plate or platter.

Allow to cool for a few minutes. 

Wash your hands, and while hands are still wet, form the polenta into a loaf, or round shape, the choice is yours. 

You may cut the Polenta into slices.

From our kitchen to yours with love!

Spyros Peter Goudas
Σπύρος Πήτερ Γούδας

Keywords: | MULTICULTURAL DISHES | APPETIZERS | FLOUR |