Polenta

Polenta

By
From
Modern Italian Food
Serves
5
Photographer
Earl Carter

Ingredients

Quantity Ingredient
1 litre hot water
salt, to taste
1 1/2 cups yellow polenta

Method

  1. Put the hot water in a large pot and lightly salt. Gradually add the polenta by allowing it to fall from your hand from above the pot like sand through your fingers. If the water is not boiling, you will be able to stir in all the polenta without lumps forming.
  2. As the temperature rises, the flour will integrate with the water and thicken. Stir all the time, and if you have used too much of the flour and the mixture is too thick, add a little water. I taste for salt and perhaps add some parmesan cheese. When the polenta is smooth and does not taste of raw maize, it is ready.
  3. You can use this sloppy polenta with anything that has been braising for a while: chicken, beef and fish stews, vegetables and mushrooms, grilled sausages, quails, liver cooked with onions and so on. Alternatively, pour the polenta into a flat baking dish where it will cool and become firm. At that point it can be grilled or oven baked.
  4. As a grilled slice, polenta will accompany many creative Australian dishes – as a base for fried eggplant slices, goat’s cheese, rocket, artichokes, prosciutto and so on. For me grilled polenta is good with either baked or fried fish, baccalà mantecato or lumps of parmesan. Baked polenta can be dressed with cheese, roasted capsicums and fine salame or pancetta.
  5. After you have poured the hot polenta into a tray some will remain stuck to the sides of the pot. Let it dry, even for a day, and peel these skins off. They are delicious with parmesan.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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