Polenta is known literally everywhere. In any restaurant you will be served such a colorful dish, but it will have different names: polenta, hominy, unsweetened corn pie, etc. Traditionally, it is boiled in water, but there are options for boiling in water with sour cream, lard, with fat from fried lard, etc. Such products make this thick porridge more fatty and high-calorie, they are added in the cool season to warm food and satisfy hunger for many hours.
You can buy corn grits at any supermarket or store, but remember that you should thoroughly wash the starch out of it before cooking, otherwise the dish will taste bitter! Polenta is served with soft cheese, fried bacon, sour cream or thick classic yogurt.
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Ingredients:
Corn grits - 200 g
Hot water - 450 ml
Salt - 2 pinches
Sour cream - for serving
How to cook:
Prepare food.
Pour the corn grits into a deep container, cover with cold water and rinse thoroughly, then drain the liquid. Repeat this procedure several times until the water remains clear - you need to completely wash out the starch.
Then pour the cereal into a cauldron or ladle with a non-stick coating, add salt.
You can add other seasonings or spices, but if cooking for the first time, first try creating a classic polenta, and then fantasize to taste with additional ingredients.
Pour in hot water and place the container on the stove. Remember that the cereal is boiled about 2.5-3 times, but since the polenta should be dense, it is best to add 2.5 parts of water to 1 part of the cereal.
After boiling, reduce the heat to medium and, as soon as the porridge begins to gurgle, start stirring it with a wooden spoon or a silicone spatula. Each time it will become more difficult to do, so you can add a little boiling water.
As soon as the polenta is barely liquid, turn off the heat and cover the container with a lid. Leave in this form for 15-20 minutes, taking the container out into the cold.
After cooling, turn the cauldron upside down onto a plate and carefully remove the prepared dish. Cut into portions with a butter-oiled knife. Serve corn grits polenta with sour cream or cheese: solid, soft, melted.
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