Ingredients with Measurements:
- 1 cup Blu Val Chiusella cornmeal
- 4 cups water
- 1 tsp salt
- 1/4 cup grated Parmesan cheese
- 2 tbsp unsalted butter
Special equipment needed:
- Large pot
- Wooden spoon
- Whisk
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil.
2. Add 1 tsp of salt to the boiling water.
3. Gradually whisk in 1 cup of Blu Val Chiusella cornmeal, stirring constantly to prevent lumps.
4. Reduce heat to low and continue stirring with a wooden spoon for 30-40 minutes, until the polenta is thick and creamy.
5. Remove the pot from the heat and stir in 1/4 cup of grated Parmesan cheese and 2 tbsp of unsalted butter until fully incorporated.
6. Serve hot as a side dish or as a base for toppings.
Time:
Preparation time: 5 minutes
Cooking time: 30-40 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 7g
Carbohydrates: 25g
Protein: 5g
Sodium: 400mg
Substitutions for ingredients:
- Regular cornmeal can be used instead of Blu Val Chiusella cornmeal.
- Grated Pecorino Romano cheese can be used instead of Parmesan cheese.
- Olive oil can be used instead of butter.
Variations:
- Add chopped herbs like rosemary or thyme for extra flavor.
- Top with sautéed mushrooms or roasted vegetables for a vegetarian option.
- Add cooked sausage or bacon for a meaty option.
Tips and tricks:
- Stir constantly to prevent lumps from forming.
- Use a whisk to incorporate the cornmeal into the water.
- Add more water if the polenta becomes too thick.
Storage instructions:
- Store leftover polenta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover polenta in the microwave or on the stovetop with a splash of water or milk to loosen it up.
Presentation ideas:
- Serve the polenta in a shallow bowl or on a plate.
- Top with your favorite toppings like sautéed mushrooms, roasted vegetables, or a fried egg.
Garnishes:
- Garnish with chopped herbs like parsley or chives.
Pairings:
- Serve with grilled meats or fish.
- Pair with a glass of red wine like Chianti or Barbera.
Suggested side dishes:
- Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the polenta becomes too thick, add more water or milk to loosen it up.
- If the polenta becomes too thin, continue cooking on low heat until it thickens up.
Food safety advice:
- Make sure to cook the polenta thoroughly to prevent any foodborne illnesses.
Food history:
- Polenta is a traditional Italian dish made from cornmeal.
Flavor profiles:
- Creamy, savory, and slightly nutty.
Serving suggestions:
- Serve hot as a side dish or as a base for toppings.
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Region: Italian