Polenta
Polenta is made from maize meal and can be prepared in a number of ways. In this recipe, it is cooked in milk, then moulded and set before being fried.
82,6834.6/5 for 20 ratings
Grade this recipe: Last modified on: September 16th 2015
For 1 kg 400 g, you will need:
280 g polenta powder
How long does it take?
Time required for this recipe:
Keeping: A few days in the fridge, covered with plastic film.
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 17 min. | 1 hour | 17 min. | 1 hour 34 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 10 min.
Stage 2 - 3 min.
Trickle in 280 g polenta powder while whisking...
Stage 3 - 5 min.
...and beat until the polenta thickens...
Stage 4 - 3 min.
...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.
Stage 5 - 1 hour
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.
Leave to cool and set for at least 1 hour.
Stage 6 - 3 min.
Cut lines with a knife, first in one direction...
Stage 7 - 3 min.
...then across the other way...
Stage 8
...to will give you small cubes of polenta.
Stage 9 - 7 min.
Fry these in a little olive oil in a frying pan...
Stage 10
... rolling them around until golden brown all over.
Remarks
You can also make polenta just using water, but I don't find this as good.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,638 Kcal or 6,858 Kj | 69 gr | 85 gr | 113 gr |
| 82 % | 26 % | 8 % | 17 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 122 Kcal or 511 Kj | 5 gr | 6 gr | 8 gr |
| 6 % | 2 % | 1 % | 1 % |
How much will it cost?
- For 1 kg 400 g : 1.80 €
Some recipes that use this recipe
Taos hotpot
This hotpot inspired by a stay in Taos (New Mexico) is a mix of different meat and vegetables cooked long and slow, served with polenta. The preparation is rather long, as is the cooking time, but it reheats very well.
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Polenta with spinach and soft-poached egg
A "cake" of fried polenta, blanched spinach and a soft-poached egg on top, with a cream, shallot and white-wine sauce poured over just before serving.
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A fillet of blackspot sea bream (though you can use another fish), fried rapidly and served with a creamy cheese polenta and sautéed cherry tomatoes.
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Rata-tart
"Rata-tart" is a tart filled with ratatouille and polenta. The layer of polenta in the bottom separates the pastry from the ratatouille and so keeps it crisp.
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Source
Home made.More recipes?
This recipe uses (among others) | Milk: You can get more informations, or check-out other recipes which use it, for example: Potimarron (Japanese chestnut pumpkin) purée, Lemon Confectioner's Custard, Crème de foie gras, Ciabatta, Buckwheat pancakes, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Breton leek and mushroom tart, Small ratatouille with , Scallops with cabbage julienne, Warm chicken salad, Herb olive oil, ... All |
 | Pepper: You can get more informations, or check-out other recipes which use it, for example: Small ratatouille with , Paté en croute (terrine in a pie crust), Salade Niçoise, Quiche Lorraine, Ham and cheese slices with spring onions, ... All |
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