|Preparation||Resting||Cooking||Start to finish|
|17 min.||1 hour||17 min.||1 hour 34 min.|
|1||Bring 1 litre milk to the boil in a large pan.
Salt and pepper.
|2||Trickle in 280 g polenta powder while whisking...||3 min.|
|3||...and beat until the polenta thickens...||5 min.|
|4||...and the mixture is smooth. Check the seasoning. If you intend using your polenta rather like mashed potato, add a little butter or olive oil to stop it from going stiff and it's ready.||3 min.|
|5||For fried polenta, pour the mixture into a large flat tray or dish and spread it out evenly.
Leave to cool and set for at least 1 hour.
|6||Cut lines with a knife, first in one direction...||3 min.|
|7||...then across the other way...||3 min.|
|8||...to will give you small cubes of polenta.|
|9||Fry these in a little olive oil in a frying pan...||7 min.|
|10||... rolling them around until golden brown all over.|
For 1 kg 400 g : 1.80 €
|Milk: You can get more informations, or check-out other recipes which use it, for example: Profiteroles, Mustard baps, Muffin dough, Apricot blancmange, Cornmeal baps for Anne, ... [All]|
|Olive oil: You can get more informations, or check-out other recipes which use it, for example: Spinach and Comté Loaf, Rabbit civet "à la normande", Green parsley sauce, Moussaka, Crispy prawn rolls, ... [All]|
|Salt: You can get more informations, or check-out other recipes which use it, for example: Potimarron braised in meat jus, Broad bean salad with Parmesan, Surf and turf club sandwich, Breton Pie, Coq au vin, ... [All]|
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