Polenta is always a good idea! A typical dish of the cold seasons, it is also good served cold or toasted. Based on corn flour and water, it was once considered a peasant’s dish characteristic of the northern regions of Italy –Lombardy and Veneto in particular. Easy to prepare, though it takes some time and patience. Polenta goes well with meat dishes, but also fish, as a substitute for bread. To discover how to make authentic polenta, continue reading below and browse our photo gallery to discover some tasty variations of the recipe – both in the type of flour and seasoning.
How to make polenta
Polenta is a dish that requires very few ingredients, and it’s very cheap, though a lot of time and patience are required to reach polenta perfection. First of all, pay attention to the proportions of water and flour. For 4 people, you’ll need 14 oz corn flour, but when it comes to the water, it depends on the grain. For the coarse-grained corn flour, you’ll need 7 cups of water, whereas for the medium-grained corn flour, you’ll need 6 cups of water; and for the fine-grained corn flour, 5 cups of water. So – let’s get started! Boil the water in a copper pot with a little salt. As soon as the water boils, pour in the flour, little by little, and stir with a whisk vigorously to avoid lumps. Lower the flame to a minimum, but keep stirring the polenta with a wooden ladle (in the same direction) so that it doesn't stick. It will take about an hour for it to be ready. Keep checking on it; if it is too dry, add a ladle of boiling salted water to lengthen it; if it is too watery, leave it on the heat for a little while longer. Now it's time to pour and distribute the polenta on a wooden chopping board. After letting it cool a bit, serve it cut into slices.
Is polenta gluten-free?
The recipe for polenta is gluten-free, so it’s suitable for consumption by celiacs. But you have to be very careful: in order to be truly risk-free, polenta must be prepared with certified corn flour, without contamination during the manufacturing process. That means you have to be careful with precooked polenta, often prepared by mixing flours and starches with different origins. To be sure, check that the flour package features the words "gluten free.”