Polenta - Basic repice
Suggested material offered in store
Ingredients
2 ½ cups coarse corn flour
2 liters of water
1 ½ tsp. salt
Preparation
It’s very difficult to tell the exact quantity of water necessary to obtain a good polenta. The traditional Italian pot used to cook polenta is called piaolo.
DIRECTIONS:
Bring salted water to a boil.
Incorporate corn flour gradually.
Wisk continuously to avoid the polenta from becoming lumpy.
Cook on medium heat for 45 minutes until the polenta doesn’t stick to the pot.
Excellent to serve with tomato sauce with liver sausages.
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