Polenta EN
Polenta is the perfect accompaniment for meat, but also for vegetables.
When I prepare it, I spread what is left on a tray to solidify, cut it into long, narrow pieces and fry or bake them. They called polenta fries and they are delicious.
Ingredients:
1 cup polenta
2 cups milk
3 cups of water (you can also use vegetable broth but I didn't like it! It loses the corn flavor)
Some fresh or dried thyme (optional)
2 tablespoons butter
1/2 cup grated Parmesan cheese (optional)
Salt and pepper.
Heat water and milk in a pot until almost boiling.
Add the polenta slowly, stirring constantly with a whisk.
Low the heat and cook the polenta, stirring until set. On the package it says it needs 40' cooking but it cooks much faster, around 10'.
When it is set add the butter, the Parmesan, salt, pepper and thyme.
Serve it hot.
For polenta fries:
Spread what is left in the pot on a tray so that the dough is about 2.5 cm thick and put it in the fridge.
After about two hours, when it has solidified, cut it into sticks and either fry them or spread them some oil and bake them on a baking sheet with baking paper at 220°C for 15'. Turn them carefully and continue to bake for another 15' or as long as it takes to get brown.
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