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Polenta Recipe: Koruzna Polenta

Basic Polenta Recipes with cornmeal

This is a basic polenta recipe for a classic Slovenian side dish, with a yellow cornmeal base. There are many types of polenta; however, this one is called Koruzna Polenta. Long ago, it was the main dish or substitute dish for bread for many poor Slovenians.

Intuitive cooking process

Preparing polenta is an entirely intuitive process, with a considerable margin of error. It is not like baking a cake or making an emulsified sauce.

Just as you do pasta, you will need to taste your polenta when it is almost done. You should have tender grains, the proper consistency of not too thick or too thin and there will be a distinct flavor of corn.

Get to know polenta using the following basic polenta recipe and then work with it. It is one of the easiest ways of mastering the preparation.

Ingredients:
500-grams of yellow cornmeal
1-tablespoon olive oil - extra virgin
2-teaspoon salt
2-liters water

Directions:

In a large pot, you will bring to a simmer the water, olive oil and salt. Pour all the cornmeal in a steady slow stream into the hot water and stir vigorously to reduce the forming of lumps. Cover pot and reduce heat, allowing the polenta to cook slowly for 40 to 50 minutes, while stirring every now and again. Pour cooked polenta into a flat bowl, cover with a clean towel, and allow it to sit for several minutes before serving.

You can serve this as a side dish similar to mashed potatoes or you can combine this basic polenta with dairy products such as yoghurt or milk.

Special Tips:

- Just about all polenta will thicken and become tender within 15 to 20 minutes cooking time. Longer on the heat will produce polenta with more corn flavor and a creamier texture. Cook it as quickly as you need daily.

When you need it for special occasions, cook it a bit longer to develop its flavors. You will also need to cook it longer when you cut it into shapes.

- Use instant polenta when you want to reduce the cooking time drastically.

- You can store cooked polenta for several days in the refrigerator. Fry it in a pan or grill before serving it cut into slices.

Is Water the Best Liquid to Cook Polenta?

Although, there are many different polenta recipes that recommend milk or mild and water or some type of stock, with the exceptions of particular breads, soups and sweet puddings, water is the best. Too much milk will make into a tasteless syrup quality of polenta. It also adds too much fat and calories.

Stocks overwhelm the taste of corn. It is better to save these ingredients for preparing the sauces. Simply cook a basic polenta using water and a small portion of cheese and butter. They will enhance the flavor of corn rather than cover it.

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