Polenta is cornmeal that is cooked for a long time in water. It was once the staple food of people living in the mountainous regions of northern Italy.
Before you start
Use 1 part flour to 4 parts water (or broth or milk), but increase the amount of liquid if the cornmeal contains coarser grains or if you want a softer result ("all'onda", i.e., polenta that has a ripple effect).
- Add the water and salt to a saucepan. Bring the water to a gentle boil (not to a rolling boil in order to avoid lumps). Slowly pour in a continuous stream of cornmeal, stirring constantly. Reduce the heat to low and cook uncovered, stirring occasionally-
- Have a small pan of boiling water on the side, to dilute the polenta if it is too thick to your taste.
- The polenta is cooked when it pulls away from the sides of the pan, about 40 min.
- It may be served right away or kept for later consumption. In the latter cas, spread the mixture into a shallow casserole dish, let set, cover with plastic wrap, then refrigerate at least 2 hours.
Nutrition Facts Table
per 1 serving (140g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
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ClaimsThis recipe is :
- Free :
- Cholesterol, Sugar, Trans Fat
- Low :
- Fat, Saturated Fat
- Source of :
- Copper, Folacin, Iron, Manganese, Niacin, Phosphorus, Vitamin A, Vitamin B1, Vitamin B6, Zinc
- Good source of :
- Magnesium, Selenium
- Excellent source of :
- Diet-related health claims :