Polenta
Polenta. Creamy, cheesy polenta is the ideal accompaniment–sopping up the delicious juices and tempering some of the heat. Giada De Laurentiis Shares How She Makes Polenta Video Polenta mixture should still be slightly loose.
Ingredients
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It’s 2 of Corn on the cob
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You need 200 ml of Water or milk diluted with water
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It’s 1 tbsp of Olive oil
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You need 1/2 tsp of Salt
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You need 1 of pat Butter
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It’s 8 tbsp of Parmesan cheese
Steps
- Boil the corn. Here is a good recipe for how to boil the corn deliciously. https://cookpad.com/us/recipes/143078-my-way-to-deliciously-boil-corn-on-the-cob.
- Use a knife to scrape off the kernels. Cut them up roughly. Since they will be mixed in the blender later, it doesn't matter what size they are..
- Heat oil in a pot and cook the corn from Step 2. Add the water and the corn cob. Let it simmer for 10 minutes on medium heat while stirring..
- Remove the cob and blend in a blender. You can use the pot lid to cover the blender so it doesn't splatter out. Leave it to cool in the blender..
- Reduce the heat to low and add the Parmesan cheese and butter. Stir it up and season with salt and pepper as needed to finish..
- Oven-baked polenta: Grease a pan with oil and add the finished polenta. Bake for 10 minutes in a 200°C oven. I used Parmigiano cheese..
- In the winter when I want to just make one serving, I usually mix 50-100g of blue cheese into the simmered polenta. I recommend this for anyone who likes blue mold cheeses..
Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened. It should come away from sides of the pan, and be able to support a spoon. Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine (You don't need bags marked "polenta.") As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen The trick is cooking the polenta for a sufficient amount of time Polenta's grits-like consistency comes from boiling cornmeal in water. Once your polenta is ready, it can be baked, grilled, fried, or served as a creamy addition to any course.
