Corn polenta
Votes: 3
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
The basic ingredients of Italian polenta include yellow cornmeal, water, salt, and butter. Cooked with frequent stirring, polenta becomes smooth, uniform, and lump-free. This versatile recipe can be enhanced with cheese, cream, or milk if you prefer a creamier texture. It's the perfect side dish for any meat or vegetable dish, sauces, or even just pesto or marinara!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 tbsp of water
- 2 teaspoons of salt
- 1 and 3/4 cups yellow cornmeal
- 3 tablespoons unsalted butter
We recommend
Recipes with similar ingredients: corn grits, polenta
Cooking the dish according to the recipe:
- In a large, heavy-bottomed saucepan, bring 6 cups of water to a boil. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce heat to low and simmer, stirring frequently, until the polenta thickens and becomes tender, about 15 minutes. Turn off the heat.
- Add the butter and stir until melted.
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