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Polenta

Name: Polenta
Prep time: 1 h 10 min
Cook time: 17 min
Total time: 1 h 27 min
Yield: 1 kg 400 g
Cuisine: French
Ingredients: 1 litre milk; 300 g polenta meal; 50 ml olive oil; salt; pepper; 4 tablespoons olive oil

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.

226 K 3.9/5 (66 reviews)

1 hour 30 min. difficulté

Easy

1.85 €

1 kg 400 g

6 Ingredients

Last modified on: May 24^th 2022

For 1 kg 400 g, you will need:

1 1 litre milk
2 300 g polenta meal
3 50 ml olive oil (optional)
4 salt
5 pepper
6 4 tablespoons olive oil
Total weight: 1,360 grams

Times for this recipe

Preparation: 10 min.

Resting: 1 hour

Cooking: 20 min.

All in all: 1 hour 30 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 10 min.

Cooking the polenta

Bring 1 litre milk to a boil in a large saucepan.

Season with salt and pepper.

Stage 2 - ⌛ 1 min.

Trickle in 300 g polenta meal while whisking...

Stage 3 - ⌛ 3 min.

...and beat until the polenta thickens...

Stage 4

...and the mixture is smooth.

Check the seasoning

Note: If you want a creamy, supple polenta, a bit like a purée, and stop there without toasting it afterwards, reduce the weight of the polenta powder to 200 gr per liter of milk, and possibly add 50 gr of cream or butter at the end of cooking.

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.

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.

Keeping: A few days in the fridge, covered with plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	70 RDI=30 %	90 RDI=8 %	110 RDI=20 %	1,660 RDI=80 %	6,950 RDI: 80 %
Per 100 g	5 RDI=2 %	6 RDI=1 %	8 RDI=1 %	120 RDI=6 %	510 RDI: 6 %

Possible allergens in this recipe: milk, Gluten

How much will it cost?

For 1 kg 400 g : 1.85 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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"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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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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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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