Corn porridge from northern Italy
This legendary dish from the cuisine of ancient Rome was originally made from millet, spelt or chickpeas. Corn became the main ingredient after it found its way to Europe around 1650 through Christopher Columbus. Polenta, the "poor man's food", has been a traditional and popular dish for centuries, especially in the northern regions and the mountains of Italy, and many different variations have developed over time. Today, however, let's first concentrate on the basic recipe.
Amount
servings
Ingredients list
- 500 g corn semolina
- 2 l water
- 15 ml olive oil extra virgin
- 20 g coarse sea salt
Directions
- First, bring a large pot of water to a boil.2 l water
- Just before the water starts to boil, add the salt. Then add the corn semolina and stir in quickly over high heat.20 g coarse sea salt, 500 g corn semolina
- Now add the olive oil to prevent lumps.15 ml olive oil extra virgin
- Now bring the polenta to a boil, stirring constantly. Then cook on low heat for 50 minutes. Keep stirring so that it does not burn at the bottom of the pot.
- The finished polenta can now be served as a delicious side dish or even as a main course.Buon appetito!
Tip
The polenta can be stored in an airtight container in the refrigerator for about 3 days.
Calories: 487kcal (24%)Carbohydrates: 95g (32%)Protein: 12g (24%)Fat: 8g (12%)Saturated fatty acids: 1g (5%)Polyunsaturated fatty acids: 3gMonounsaturated fatty acids: 4g
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