Spring is arriving and Polenta will be my farewell to winter... This dish really suites the cold period of the year. They usually serve it in winter or in the mountains' restaurants when it's cold. Polenta is substantial, gives a lot of energy and heats the body. Especially if you serve it with some nice and fatty sauce...Polenta is an original dish from the northern regions of Italy. In the past it was also used to substitute bread: they prepared it really thick and when it was already cold, cut it in slices and toasted it.
INGREDIENTS:
Servings: 2
1 glass corn flour (not the instant type)
4.5 glasses of water
1/2 teaspoon salt
Note: If you use an instant type of polenta, I mean the one that cooks in about 5 minutes, then consult the instructions on the package.
1. Bring the water to boiling in a sauce pan.2. When the water is boiling stir in the corn flour using a hand whisk, they say in Italy "as rain falls", I cannot invent a better term...
3. Add salt and whisk.
4. Keep stirring and cook your polenta for about 25-30 minutes at a very low heat, constantly stirring.
5. When polenta is ready serve it immediately with the sauce and grated Parmigiano and ENJOY it's nice heating effect on your cold and numb body... And don't forget about a glass of nice red wine!
Polenta is always served with a thick sauce and one of the most classical ones is the Tomato sauce with the Sausage. You can find the recipe HERE.
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