BASIC RECIPE: Polenta with Precooked Maranello Corn Flour
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| Preparation Time | 15 minutes |
| Cooking Time | 10-12 minutes |
| Servings |
persons
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Ingredients
- 250 g De Tacchi Precooked Maranello Corn Flour
- 1.25 l Water 1:5 ratio, indicated for a medium-soft polenta. For more or less thickness, it's possible to increase or decrease the quantity of water.
- Salt
Ingredients
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Instructions
- Prepare the ingredients and bring the water to a boil in a large pot. It can be useful to heat up some extra water on a separate saucepan, in case it's needed during cooking.
- When the water boils add the flour gradually, stirring vigorously with the whisk.
- Once all the flour has been poured into the pot, continue stirring until the mixture is homogeneous. Then lower the heat and keep on cooking, stirring occasionally so that the polenta does not stick to the bottom. The precooked polenta is ready after only 5 minutes, but it's possible to cook it up to 10 or 15 minutes at most, if a more intense taste is desired. During the cooking, if the mixture is too thick, a little more boiling water can be added to make it softer.
- Add salt and taste it.
- Serve on a large dish with low edges.
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