BASIC RECIPE: Polenta made with Maranello or Biancoperla corn
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| Preparation Time | 1.15 hour |
| Cooking Time | 1 hour |
| Servings |
persone
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Ingredients
- 500 g De Tacchi Maranello corn flour De Tacchi Stone-milled Maranello Corn Flour or De Tacchi Biancoperla Corn Flour can also be used in this recipe.
- 1.5 l Water This proportion (1: 3) is the standard for a firm and consistent polenta. For a softer polenta you can use more water up to a ratio of 1: 5.
- Salt
Ingredients
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Instructions
- In a large pot bring water to a boil and salt it lightly with coarse salt.
- Add the flour a bit at time, stirring constantly with a whisk.
- Continue stirring until the mixture becomes homogeneous. Lower the heat to a minimum.
- Cover with plastic wrap, making sure that it is taut. Cook for an hour on low heat.
- After one hour, remove from heat and remove the film, taking care not get burnt. Shortly before stopping the cooking of the polenta, it is advisable to boil a bit of water, in case there was the need of a final addition.
- Stir with a whisk, adding if necessary a bit of boiling water according to the desired consistency. Taste and adjust salt.
- Pour into a large bowl. It is possible to slightly wet the bowl with cold water before pouring in the polenta, in order to prevent it from sticking.
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