Wednesday, March 23, 2011


Polenta is made with ground yellow or white cornmeal. It is known to be originated from Friuli-Venezia Giulia. In Italy, it is normally cooked in a large copper pot known as paiolo. Polenta is very versatile. From how to cook it, to how to serve it, the possibilities are endless.  It can be slow-cooked, baked or fried.  It can be used as a starch to accompany the finest of the proteins or it can be a passive ingredient in a casserole dish or the base of an amazing appetizer.

I like to use pre-cooked cornmeal. Goya, a company that specializes in Latin food, manufactures flour named “Masarepa” that makes polenta easy to do. Follow the instructions in the package. Mix the cornmeal with water, a pinch of salt and you are done. If you need yellow polenta, just add a little oil that has previously been heated in the microwave for a minute with annatto seeds. At this point, let your imagination go!

For a quick appetizer, hand-flatten dough to ½ inch thickness, cut with a biscuit cutter and deep fry till golden brown.   

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