Polenta

Corn polenta The recipe for polenta is simple: it is prepared from corn grits so that it becomes a very thick porridge. Add Italian herbs, cheese, tomatoes - and you have polenta. The recipe with photos and step-by-step instructions will carefully tell you how to prepare polenta.

We recommend cooking polenta as a side dish. This is what porridge made from corn flour is called in Italy. Minimum goods, maximum usefulness.

This is a common Northern Italian dish made from coarse cornmeal. At first glance, it’s quite ordinary, but there are a few tricks that, if followed, will give you the most delicious polenta. This is not exactly corn porridge, it’s faster - hominy. You can eat polenta as is, but it is prepared with various additives and served soft or hard. The viscosity of polenta depends on the amount of water and the cooking time over very low heat (the longer the better). Instead of water (100% or partly), you can add broth or milk. It is important to stir the polenta during all this (not all the time, but often).

Polenta with cheese is a good side dish and an independent dish.

I cook corn polenta in a frying pan, and then pour it with eggplant sauce, cover it with cheese and put it under the grill. Recklessly delicious!

Polenta is a dish made from cornmeal that can be served as a side dish. By adding cheese to polenta, you will get an independent dish and amaze all your loved ones with a brand new dish.

The ordinary often hides the excellent. This dish is proof of that. Fried meat, a light side dish, the sauce contains only one ingredient - balsamic vinegar - a recipe for a wonderful “Italian” lunch.

An unusual version of lasagna, which is made using corn flour and vegetables. And even an inexperienced cook can cook such a delicious lasagna.

A tasty dish made from ordinary corn grits. It's easy and quick to prepare.

Browning the chicken first will help keep the meat juicy on the inside. Instead of champignons, for more flavor, it’s great to use shiitake, cremini (very similar to champignons, but smell better) or wild mushrooms. This dish can also be prepared with pork. And polenta is a porridge made from corn flour (practically hominy), a common dish in Northern Italian cuisine.

Corn porridge served with poached eggs and bell pepper, basil and tomato salsa.

I make lasagne sheets from polenta and top it with vegetable and meat sauce. Special and delicious.

Stuffed champignons can be both a main dish and an appetizer. I liked mushrooms more when they were cool.

The most aromatic polenta lasagna with homemade sausage and mushroom sauce. Add smoked cheese and bechamel sauce. Naturally, you will have to work a little, but I assure you that your family will simply kiss you for this delicious dish!

A very tasty recipe for making a casserole with minced meat in the form of a meat pie in the oven at home, where corn porridge was used for the crust.

Use chicken thighs for this dish - it is economically profitable, and the “chicken” taste is brighter. Thighs can be prepared either very simply or in some more interesting way. But, in any case, it is always fast and simple. To save time, make polenta (corn porridge) for the side while the chicken is cooking.

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Polenta

Italian cookies with polenta 3.3 2

Polenta is an Italian dish made from corn flour, similar to porridge or hominy. Try making traditional Italian polenta cookies. . further

Polenta with thyme 4.0 2

Polenta is a dish of Northern Italian cuisine, which is a porridge made from corn flour. Polenta is rich in carbohydrates and low in calories. Can serve as a substitute for regular side dishes. . further

Liver with polenta

Recipe for making veal liver with polenta in the Venetian style. . further

Steak with polenta and fried tomatoes 3.8

Recipe for making beef steak with polenta, parmesan, onions and tomatoes. further

Chicken with polenta 3.6

Recipe for fried chicken with white mushrooms, tomatoes, white wine, olives and polenta. . further

Vegetable stew with polenta 2.8

Recipe for making a stew of Brussels sprouts, turnips, potatoes, carrots, onions, parsnips, celery, tomatoes and chard with polenta. . further

Salmon with polenta and corn 3.0

Recipe for grilled salmon with polenta, corn, chili, onion and mint. . further

Eggs with bacon and polenta 3.0

Recipe for making deviled eggs with creamy polenta, reddish onions, garlic, cheese and fried bacon strips. . further

Polenta with mushrooms 3.8

Polenta with mushrooms is a hearty vegetarian dish. I recommend cooking it with the freshest mushrooms. Although the dish comes out delicious with dried mushrooms. We will use freshly made polenta. . further

Polenta 4.5

Polenta is a corn porridge widely spread in the Italian regions of Switzerland. In Moldova, a similar dish is called mamaliga. I am sharing the recipe for making it. . further

Cottage cheese flatbread with polenta 3.9

Cottage cheese flatbread with polenta is a very common, rustic dish of Moldavian classic cuisine. This delicious and nutritious flatbread is prepared in just half an hour and from 4 ingredients - it couldn’t be simpler! . further

Polenta with tomatoes 4.5

Polenta with tomatoes is a common Italian dish, which was initially considered food for the poor, but gradually became popular among the entire population of this sunny country. . further

Corn polenta 4.8

This porridge, which is very easy to make, will certainly appeal to those who care about their health and figure, and it is also indescribably tasty, try it yourself! . further

Polenta with cheese 3.7

Polenta with cheese can be prepared in different ways, there are a huge number of options. The main ingredient is corn grits. In this recipe, polenta is prepared with 3 different types of cheese. . further

Polenta with cheese sauce 5.0

I would like to invite you to try a very exciting and uncomplicated dish of Italian cuisine. If you have never tried polenta before, I definitely recommend taking note of this recipe and repeating it at home. . further

Polenta with Parmesan 2.0

If you haven't discovered Italian polenta yet, I highly recommend it. It’s not at all difficult, very tasty and the main thing is incredibly appetizing. This dish will literally arouse enthusiasm among both loved ones and guests. . further

Tomato polenta

If you love cornmeal dishes, you should definitely try this option. I would like to share with you an idea on how to prepare tomato polenta with pesto sauce. This is simply unrealistically delicious! . further

Polenta with vegetables 4.0

I propose to add plenty to the usual and already boring everyday menu with the help of this recipe. Nothing complicated or precious, and the result is fantastic. I recommend taking a closer look at the dish . further

Polenta with chicken 4.5

Italian cuisine is back in my kitchen! But this time I’ll try a new dish – polenta. This is a porridge made from corn flour, similar to hominy. Its taste will seem familiar to you, although with unusual notes. . further

Polenta with sun-dried tomatoes in bacon 5.0

This dish is worth making! Corn porridge cubes in fragrant fried bacon will amaze you and your family with their taste. This is a good idea for lunch or dinner, and this dish can also be a snack. . further

Polenta with langoustines 3.0

Polenta is a very popular side dish for a huge number of dishes. It is served with meat or seafood, with vegetables, or made creamy to taste. I'll tell you how to cook polenta with langoustines. . further

Fried polenta 4.5

Polenta is an Italian dish made from small corn grits. I suggest you try fried polenta. It comes out tender and creamy, but with a crispy crust. . further

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At the end of the 20th century, polenta reached the peak of its popularity, now most cooks had to learn how to cook polenta. It is usually cooked in a cauldron. In this case, small corn grits are mixed with water. And throughout the entire production period it is constantly stirred. The cereal is cooked for 40 minutes. It is believed that the most delicious polenta comes from grains, which require a long preparation. And all attempts to replace it with corn grits, which are cooked almost instantly, have not been successful. In addition, conventional methods of making polenta are popular in almost all cafes and restaurants, but there it is certainly supplemented with various sauces (meat, mushroom, cheese). You can find out more about preparing this simple but fascinating dish by referring to the topic-specific selection on our website. All-purpose recipes for Italian polenta at home can be a real godsend for you.

Famous Italian polenta: we understand the intricacies and cook at home

Polenta is a common cornmeal dish common in northern Italy. It can be found on the menu of trattorias and restaurants in regions such as Piedmont, Lombardy, Veneto, Alto Adige, Friuli Venezia Giulia, etc. Even in the 16th century, polenta was considered the food of the poor - nourishing, cheap and easy to make. It was for farmers both the main dish, and a snack, and bread. Due to the frequent consumption of polenta, the inhabitants of the north of the country received the nickname polentoni. In turn, they called the southerners, who adored pasta more, maccheroni. For polenta, every home had a special cauldron, paiolo, that was hung over the fireplace. And for stirring they used a long wooden tarello spoon. Over time, the dish became popular, noteworthy variants of its preparation arose, and recipes in different regions of Italy acquired some differences. We invite you to figure out how and from what products to prepare polenta.

Dish from the mountains and plains

Italian polenta is made from corn flour. To make the porridge tender and smooth, use finely ground flour. And for greater porosity, Italians prepare it from bramata wholemeal flour. In this case, grains may be felt. Focus on your preferences, but be sure to choose ingredients of the best quality, the taste of the dish directly depends on this. It is also necessary to keep in mind that the porridge will not be crumbly, this is its highlight.

The basic polenta recipe includes just three ingredients, but the variations on how to make it know no bounds. You can add a little butter, grated hard or soft special cheese. It will turn out very tasty if you add creamy or tomato sauce to the porridge. They are usually prepared with meat, mushrooms, cheese or seafood. For breakfast, serve sweet polenta, complementing it with your favorite topping, fruit, or simply with fragrant coffee.

Italians prepare this dish preferably in the autumn and winter, because they consider it nourishing and warming. Just look how many delicious combinations you can find in different parts of Italy!

Polenta alla Carbonara - polenta with ham and cheese from the Marche region.

Pulenta uncia is a corn porridge with butter, sage and garlic, usually prepared in small towns on Lake Como.

Polenta Cròpa is a fun take on black flour polenta cooked with cream. This dish can be experienced in the Bergamo Alps region.

Polenta concia - this porridge is often prepared in winter in Piedmont and Valle d'Aosta. Add butter and cheese or make a version with sauce, as for lasagna.

Polenta saracena is a buckwheat polenta made in the highlands of Val Tartano.

Polenta e salsiccia - you can taste this corn porridge in the central part of Italy and in some towns in the south. It is served with passata sauce and homemade sausages.

Pietro Longhi - Polenta, 1740 Source: Wikipedia.

Polenta

Polenta is a dish whose name almost everyone has heard of, and probably everyone has tried, but not everyone understands about it. Polenta is the name given to crushed corn kernels, also a dish of Italian cuisine; in fact, polenta is corn porridge made from crushed grains. Like, an ordinary porridge that we all ate in childhood, why did it suddenly become a masterpiece of Italian culinary art? To answer this question, let's turn to history. Polenta has been known since the 16th century, when corn was brought from America to Europe, then it became widespread and became a favorite food of farmers. Polenta was prepared soft, hard, cut into pieces, baked or fried, new dishes appeared, based on corn porridge, and gradually polenta won the hearts of Italian gourmets. Polenta and dishes based on it achieved a boom in popularity at the end of the 20th century, going beyond the borders of Italy, this dish was transformed into a unique dish, which became an adornment of almost all restaurant menus.

Pure polenta, in other words, just corn porridge in a cafe or restaurant at the moment is unlikely to be found; it is served with meat or mushroom sauces, cheeses and vegetables are added. Polenta is a versatile dish, it is delicious both cool and hot, it can be made sweet or salty, hard or soft, grainy or smooth and creamy. Making polenta is a long and labor-intensive process that requires constant stirring while cooking. Some stores offer “lightning-fast” polenta, i.e. a semi-finished product, the production of which will require a minimum of effort and time. But the most delicious and faithful polenta will be obtained only by those who cook it themselves in a deep copper frying pan or cauldron with a rounded bottom, constantly stirring with a wooden spatula with a long handle.

Polenta is a truly beloved dish by Italians, because if they didn’t adore it, they wouldn’t organize a holiday in its honor. An amazing culinary celebration takes place once a year in the small town of Sermoneta, where from the very morning huge copper cauldrons are displayed on the streets, in which the most delicious polenta is cooked over an open fire. The holiday is accompanied by lively music, competitions, performances and tastings, and all this splendor ends with a hearty lunch right on the central square of the town, where everyone is offered polenta cooked in a large copper cauldron according to a recipe beloved by Italians.

Typically, polenta is prepared in a deep copper kettle, coarse cornmeal, which looks like small grains, is mixed into the water and stirred with a wooden spoon until it thickens so much that it can stick to the spoon, usually after 40-60 minutes. from the start of production. After this, the polenta is placed in a round tray, cooled, cut into pieces and served. In this form, polenta can be a good side dish, but if you want to offer it as an independent dish, then you will need to take care of the sauces and the upcoming method of making it. For example, after cooking, polenta can be baked in the oven, adding cheese and butter in advance, fried in butter, cut into sticks or formed into balls and grilled.

There are a huge number of methods for making polenta, as well as methods for serving it, the main thing is to choose or come up with your own, then on your table, in addition to the usual rice, pasta and potatoes, you will see a new low-calorie side dish or an independent dish rich in carbohydrates, which means not only only satiating and giving energy. Separately, it is necessary to say about the necessary substances contained in polenta. These are minerals such as potassium, magnesium, iron, phosphorus and zinc, as well as vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) of group B, vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) E, beta carotene and biotin. You see, polenta is a good example of a tasty and healthy food, which means it is suitable for those who watch their own figure and adhere to the principles of healthy eating. But enough words, it's time to cook!

Polenta with vegetable and cheese sauce

Ingredients:
250 g corn grits,
1 l.
water, salt,
2 carrots,
1 onion,
2 cloves of garlic,
80 gr.
butter, 50 gr.
olive oil, 2 tomatoes,
1 tbsp.
tomato paste, dark ground pepper,
reddish ground pepper,
5 sprigs of cilantro,
100 g of processed cheese,
50 g.
hard cheese, 1 tbsp.
with a heap of flour, 150 ml of milk,
sweet ground paprika.

Production:
Before you start making polenta, make sure that you have a dish with thick walls, copper as standard, but a metal cauldron will also do. Pour a liter of water into the cauldron, add salt and bring it to a boil. Stirring constantly with a wooden spoon, add corn grits to the water, then reduce the heat and cook the polenta for about 30-40 minutes, stirring constantly. Polenta is ready when it begins to pull away from the walls and becomes sticky. Place the finished polenta on a round tray or cutting board and give it the desired shape, because... The finished polenta is viscous, so creating it won’t be difficult.

Now, while the polenta is cooling, prepare the sauces. Peel the onion and cut into cubes, grate the carrots, place the tomatoes in boiling water for a few seconds, remove their skins and cut into large cubes, finely chop the garlic and cilantro. Melt 50 grams of butter, pour in olive oil, add onion, fry it until transparent and add carrots. Then add tomatoes, a tablespoon of tomato paste and a tablespoon of water, simmer for a couple of minutes, then add garlic, cilantro, salt and pepper. Melt the remaining butter in a frying pan, add flour, stir thoroughly and pour in the milk in a narrow stream, without stopping stirring. When the mixture boils, add processed cheese, grate the hard cheese and add it to the sauce, bring to a boil, add paprika and salt.

Cut the polenta with culinary string or a pizza cutter, place a piece of polenta on a plate, pour over the cheese sauce, add vegetable sauce and garnish with cilantro.

Polenta with chicken and mushrooms

Ingredients:
4 pcs.
chicken fillet, 2 tbsp.
olive oil, 450 gr.
champignons, 4 cloves of garlic,
125 ml.
snow-white dry wine, 450 ml chicken broth,
2 tbsp.
chopped parsley, dark freshly ground pepper,
1 tbsp.
coarse corn flour, 70 ml milk,
2 tbsp.
butter, 1 tsp.
fresh marjoram, salt.

Preparation:
Season the chicken fillet with salt and pepper. Heat 1 tablespoon of olive oil in a frying pan, add the fillet and fry it over high heat for 2-3 minutes on each side. Remove fillets from pan. Wash the mushrooms well and cut them into 1 cm pieces. Peel the garlic and cut any clove in half. Heat 1 more tablespoon of oil in a frying pan, add mushrooms, garlic and salt. Cover with a lid and simmer until the mushrooms release their juice, then remove the lid, increase the heat and fry the mushrooms until golden brown, then pour in the wine and wait for the liquid to evaporate, add broth and parsley, continue cooking over medium heat for more approximately 10 minutes. Add the fried chicken fillet to the mushrooms, cover with a lid and simmer over low heat until done. Meanwhile, prepare the polenta. In an ovenproof dish with a lid, combine 3 cups water, cornmeal, salt, and pepper. Cover the pan with a lid and place in the oven for 15 minutes, preheated to 220 degrees. After 15 minutes, stir and put back in the oven for 15 minutes. Add milk, butter and marjoram to the prepared polenta, stir thoroughly, place on a plate, place chicken and mushrooms on top, pour sauce over everything, garnish with parsley and serve.

Polenta with tomato, celery and cheese

Ingredients:
300 gr.
corn flour, olive oil,
2 stalks of celery,
shallots,
dried oregano,
freshly ground dark pepper,
mixed peppers,
2 tomatoes,
6 pcs.
cheese for toast, 12 pitted olives,
basil leaves,
salt.

Preparation:
Pour a liter of water into a cauldron, add salt and bring it to a boil. Stirring constantly with a wooden spoon, add cornmeal to the water, then reduce the heat and cook the polenta for about 20 minutes, stirring constantly. Turn off the heat, cover the cauldron with a lid, wrap it in a towel and leave for 30 minutes. Chop the celery, peel and finely chop the onion and fry everything in hot oil, add pepper and oregano. Add the resulting mixture to the polenta, cook until the water has completely evaporated, then transfer the polenta into a square shape and cool. Cut the cool polenta into 6 square or rectangular pieces. Place the tomatoes in boiling water for a few seconds, remove the skin and cut into slices. Grease a baking dish with oil, place polenta on it, place cheese, tomato slices and 2 olives on each piece. Bake polenta for 15 minutes in an oven preheated to 180 degrees. When serving, garnish with basil.

Polenta is becoming an increasingly popular and beloved dish, winning the hearts of people around the world thanks to its neutral taste, which is matched unsurpassed by meat, mushrooms, fish and vegetables. Salty, sweet, hot, cool, spicy, polenta will be equally delicious no matter how you serve it. It’s worth cooking polenta at least once to make sure it’s as good as they say about it, and maybe it will outshine all your expectations, because it’s not for nothing that polenta has become a masterpiece of Italian cuisine!