Corn grits of any kind do not attract much attention in our stores. Few people buy it, more often they don't even look. It is considered a junk product!
Meanwhile, polenta in Italy is often served as a side dish for meat, generously sprinkled with sauce. And they also add polenta figurines to soups.
However, corn porridge (and this is it, only cooked with a slight difference) in one form or another is present in the national cuisines of all regions where corn grows. Suffice it to recall hominy, for example. Or homie.
As for me, polenta, hominy and company are undeservedly ignored in our country. Because it is not difficult to cook them, but they taste... well, if they themselves do not have a pronounced (like gomi, for example), then they give new shades and nuances to other dishes that they accompany.
Therefore, I propose to cook polenta today. For interest - with rosemary.
If you are intimidated by the price of polenta bags, you can simply look on the shelf for corn grits or fine or medium-sized flour, but made from yellow, not white, corn. Italian polenta is made from yellow corn.
We take:
- 125 grams of corn grits you have
- 250 ml vegetable broth
- 125 milliliters of water
- 125 milliliters of milk
- A couple of teaspoons of dried rosemary
- 50 grams of hard grated cheese
- Salt to taste
- Butter - one hundred grams
How we cook:
Combine milk, water and broth and bring to a boil. Pour cereal into the liquid, mix well, and leave on low heat for about 10 minutes - cook
After ten minutes, salt, add cheese (mix everything well !!!), add rosemary (again everything is fine knead!) add oil (and stir again), and leave it to "steam" for about fifteen minutes, you can already heating.
It is good to cook in a multicooker, because there is auto-heating there.
Well, then we spread the polenta on a sheet, level it, cut it into pieces or cut out the molds, and these pieces can already be baked in the oven or even fried in vegetable oil.
Or you can simply serve polenta as a side dish, warm or hot, without cutting and leveling.