Polenta – the basic recipe for the corn porridge
When buying cornmeal, make sure that it has been pre-treated. The porridge is ready after about 20 minutes. If you use untreated cornmeal, the cooking time can be extended by an hour.
- Making polenta is easy if you keep a few things in mind about the recipe.
- For four portions of polenta, you need 300g fine cornmeal, 800ml vegetable stock, and 400ml milk.
- First, boil the broth together with the milk. Once it boils, sprinkle in the grits, stirring constantly with a whisk.
- Once you’ve stirred in all of the grits, reduce the heat to low. Now stir continuously for about 20 minutes.
- This is important as polenta burns very easily.
- After about 20 minutes the polenta is ready. The cooking time may vary slightly depending on the type of corn semolina used, the exact cooking time can be found on the packaging.
- Season the corn porridge with a little salt and pepper. Tip: Stir in two tablespoons of butter to give the polenta a delicate taste.
This is how the corn porridge gets crispy
You can serve polenta not only as a porridge but also fried until crispy.
- Put the polenta in a casserole dish and let it cool down completely so that the porridge becomes firm.
- Then cut the polenta into pieces of the same size and fry them in a pan with a little butter until golden brown on both sides.
- Alternatively, bake the polenta in the oven. To do this, sprinkle the cooked corn semolina in the casserole dish with a tasty cheese of your choice.
- In the oven preheated to 220 degrees, the gratinated corn porridge is ready after about 15 minutes.