Traditional Recipe for Polenta and Suggestions for Accompaniments

The base of corn flour, polenta is an Italian dish very simple to prepare and which can combine with various accompaniments such as sauce and cheese.

Traditional Recipe for Polenta and Suggestions for Accompaniments

The polenta is a typical dish of the Italian cuisine, made on the base of corn flour diluted in water and seasoned with salt. It is very simple to prepare, but requires attention on the cooking range so that it does not burn and does not miss the point.

The polenta can be made with flour finer, to obtain a cream, or can be made with a corn flour thicker for greater consistency. This flour also, if you can call corn meal in your slim version, and any one of them does not contain gluten.

All forms of polenta are great to serve with beef, pork, game and poultry, ideally with sauce. The cheese is a follow-up is indispensable, such as the sausages and the eggs poached or fried, that are always well with this dish.

You will now see a simple recipe and traditional to make polenta and also suggestions to surprise and delight everyone.

TRADITIONAL RECIPE OF POLENTA AND SIDE DISHES

1. TRADITIONAL RECIPE OF POLENTA

This is a simple recipe that takes salt, but if you want you can replace with broth of meat or chicken.

– Ingredients –

  • 500 g of corn meal coarse corn flour)
  • 2 spoons (soup) of salt
  • 2 liters of water

– Mode of preparation –

  1. Place the water with salt to a boil in a saucepan sling.
  2. When it comes to the boil, put slowly the cornmeal, letting it fall back down it slowly, stirring constantly with a wooden spoon. Do not stop stirring until the polenta thickens.
  3. Lower the heat and let it cook without covering the pan, for 1 hour, stirring once while.
  4. When the dough start to detach them from the bottom of the pan (where they form a thick husk), after one hour of cooking, the polenta is on point.
  5. You can serve in this way, the keep track of with various meats, be it chicken, beef or what have you. The amount that is left over, let it cool, pour in a tray and store in the refrigerator. The next day cut into slices and bake or fry with cheese on top.
  1. SAUCE BOLOGNESE

A simple dressing of minced beef and spices to give more flavor, enough to serve with the polenta and grated cheese sprinkled over the top.

– Ingredients –

  • 500 g of minced meat of cow
  • 1 onion
  • 1 clove of garlic
  • 50 g of ham
  • 2 tablespoons of Spanish olive oil
  • 1 coffee spoon of sugar
  • 1 bay leaf
  • 1,5 dl of white wine
  • 5 tomatoes large
  • 1 spoon of coffee and aromatic herbs
  • Salt and pepper q. b.

– Mode of preparation –

  1. Cock-if the ham, the onion and the garlic and put in a pan with the olive oil to cook.
  2. While the onion cooked, add the minced meat to stir-fry in a stew. As soon as getting brown, add the white wine, let bubble in the pan cover off, stirring from time to time while, until the wine evaporates.
  3. Add the tomatoes squeezed, season with salt, pepper, herbs, bay leaves and sugar and continue to boil until ascertain.
  4. If the sauce thickens too much, you can add a little water, let it boil a little longer, but with the pot covered. Is ready to serve as an accompaniment to the polenta.
  1. CHICKEN TO THE SAUCE

This another suggestion of chicken is delicious with the polenta and you can also add grated cheese to accompany.

– Ingredients –

  • 500 g chicken breast into cubes
  • Salt q. b.
  • 30 ml oil
  • 30 g of chopped onion
  • 5 g of chopped garlic
  • 120 ml of water to the boil
  • 30 g of tomato paste
  • 100 g of carrot in cubes

– Mode of preparation –

  1. Season the chicken with salt, set aside.
  2. In a pot on medium, heat the oil and sauté the onion and the garlic until wilted.
  3. Add the chicken and saute until golden brown.
  4. Add the water, tomato extract, and carrot.
  5. Cook over medium heat, with the pot partially covered, for 10 minutes or until the carrot is tender. Is ready to serve.
  1. CARNE GUISADA WITH RED WINE AND SAUTÉED MUSHROOMS

To finalize the suggestions, a beef guisada with red wine to form enough sauce and put on top of the polenta. Is sensational!

– Ingredients for the stew –

  • 250 ml of beef broth
  • 600 g of meat pojadouro
  • 1 onion
  • 6 slices of bacon
  • 2 carrots
  • 2 cloves of garlic
  • 1 bay leaf
  • 2 tablespoons of tomato purée
  • 500 ml of red wine
  • 25 g butter
  • 25 g of flour
  • Chopped parsley q. b.
  • Olive oil q. b.

– Ingredients for the mushrooms –

  • 150 g of mushrooms
  • 1 bay leaf
  • Butter
  • Salt
  • Brandy

– Mode of preparation –

  1. Prepare in advance a broth.
  2. In a pan with olive oil saute one chopped onion, cut the bacon into pieces thin and join. Chop two carrots and lamine two cloves of garlic adding to a stew with a bay leaf.
  3. In a frying pan with olive oil very hot, seal the meat, passing it in olive oil and adding two cubes of butter until toasted. Remove and set aside.
  4. In the same frying pan fry the mushrooms cut into four with butter and a bay leaf. Blazing the mushrooms with brandy.
  5. Add the mushrooms to the pan of onions sautéed, two tablespoons of tomato purée and half a litre of red wine.
  6. Place the meat in the pan with two scoops of broth. Cover and cook on a low heat for 45 minutes.
  7. To thicken the sauce, add two tablespoons of butter with a tablespoon and a half of flour along with the sauce, stir and let simmer for 5 minutes. Is ready to serve.

Gallery

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Best 25+ Cornmeal polenta ideas on Pinterest

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Fried polenta, Polenta and Easy side dishes on Pinterest

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