Polenta

Name: Polenta
Yield: 4/6 people
Cuisine: British
Ingredients: 500 g polenta (make sure it’s not the quick cooking kind but the real corn flour one); 2 l water; 1/2 handful rock salt

Gaia Riva @gaia

Bristol

Polenta to me is what Sunday roast are to you in England. It’s every Sunday lunch meal and we eat it a lot! Lately it got popular as a way to avoid gluten so I hope that some of you out there want to give it a go. This is my mums recipes.
The ratios are 250g polenta for each litre of water.

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Ingredients

4/6 people

500 gpolenta (make sure it’s not the quick cooking kind but the real corn flour one)
2 lwater
1/2 handfulrock salt

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Steps

1

I bought mine in Italy but they sell them in lost places. Add the water into a big pot with the salt. If you have a cast iron or a copper pot it’s even better.
2

When it’s hot but not quite boiling yet start adding the polenta slowly and keeping on mixing it with a whisk. It’s essential to use a whisk either manual or electric as otherwise it will get lumpy.
3

When you are done adding the polenta cover it and leave it on a small very low fire for 40 min mixing only every now and then (day every 10 min or so). Polenta will stick to the pot so don’t worry about that, in fact that crusty burnt bit is the best part.
4

After the 40 minutes comes the manual bit, we now need to keep on stirring for the last 10 min. Polenta would have got much more dense so it’a a bit of gym now. Serve hot