John Myers
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Polenta corn Semolina Porridge
The perfect polenta corn semolina porridge recipe with a picture and simple step-by-step instructions.
- 300 g Cornmeal
- 1 liter Light vegetable broth
- 3 tbsp Butter
- 1 Pc Chopped onion
- 4 Pc Garlic clove chopped
- 6 Pc Sage leaves chopped fresh
- 150 g Freshly grated Parmesan
- Be careful with salt – pepper and nutmeg
small goods customer:
- This is CORN FLOUR. Not the usual semolina or bramata. Available in Italian delicatessen stores or Turkish. Immediately fill the empty pot with cold water, this will make it easier to clean. Especially when the polenta has settled.
Cooking polenta:
- Bring the vegetable stock to the boil in a saucepan. Remove from the heat and gently slide the flour into the broth, stirring constantly. Put the pot on the lowest heat and simmer for about 20 minutes, don’t forget to stir, at first very often then now and then.
In the meantime:
- Let the butter warm up. Add onions, garlic and sage and cook until translucent.
Prepare polenta for serving:
- Put the butter onion mixture with the Parmesan in the mash, mix well. You can serve them with an ice cream scoop or with 2 spoons on the plate.
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