Polenta - Basic repice

Polenta - Basic repice

Suggested material offered in store


2 ½ cups coarse corn flour

2 liters of water

1 ½ tsp. salt


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.


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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