ITALIAN POLENTA

This is a specialty of northern Italy, particularly popular around Venice. Served plain, it is generally accompanied by a ragout such as Bolognese Sauce;  it can be fried and served as an accompaniment to any meat firm,. Hot, fried Polenta also can be topped with anchovies and sliced olives or other toppings and served as Crostini

YOU WILL NEED:

• 2 liters ( 8 cups ) water

• 2 teaspoons salt

• 2 cups cornmeal

• ¼ cup oil

ITALIAN POLENTA RECIPE:

Put water and salt into a large pan, and bring to a boil Gradually sprinkle cornmeal over water, stirring constantly. Make sure cornmeal has no lumps.

Reduce heat to low ( this is important, as the mixture may bubble and spatter; partially covering the saucepan is a good idea ). Continue cooking until Polenta is thick, approximately 30 to 35 minutes, stirring often. ( It will be ready when a wooden spoon can stand upright in the center of Polenta and not fall to the side of the pan ) . The Polenta can be served, piled onto a plate, or fried as shown in the next steps.

Spoon mixture into oiled 28cm x 18cm ( 11in x 7in ) lamington tin. Spread the mixture out evenly. Allow to become cold, then leave at room temperature for a few hours.

Turn Polenta out of the tin. Cut into 4cm ( 1½ in ) slices or into squares. Heat about ½ cup oil in a pan until very hot, Add Polenta slices, reduce heat, and fry gently until golden brown on both sides, approximately 5 minutes. 

Serves 4 to 6

Also Read: ITALIAN GNOCCHI ALLA ROMANA