Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, poulenta (polenta). One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Poulenta (polenta) is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Poulenta (polenta) is something that I have loved my whole life.
Giada De Laurentiis explains how polenta, which is made of cornmeal, is Italy's version of mashed potatoes. To cook polenta, Giada starts with a pot of boiling water, which she seasons with salt. Polenta is nothing more than coarsely ground cornmeal. I often use chicken broth instead of water.
To begin with this recipe, we have to first prepare a few components. You can have poulenta (polenta) using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Poulenta (polenta):
- Get 2 cups water
- Get 1 cup evaporated milk
- Make ready 3/4 cup black raisins
- Make ready 6 tbsp sugar
- Make ready 1 1/3 cup cornmeal
- Prepare cinnamon (optionally)
The kernels used for polenta come from flint corn, which is a hearty variety of corn originally found in Italy. This is the basic way to prepare polenta, which is cooked corn meal, I felt like giving it less stars b/c I was annoyed this recipe doesn't mention that. Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don't need bags marked "polenta.") As with most ingredients, though, the better. Polenta is made when cornmeal is boiled in water, resulting in a grits-like consistency.
Steps to make Poulenta (polenta):
- Boil the water with the raisins over medium heat for 5-6 minutes.
- Then add the milk, the sugar and the cornmeal.
- Stir constantly with a whisk until the pudding thickens.
- Serve in bowls and sprinkle with cinnamon.
Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don't need bags marked "polenta.") As with most ingredients, though, the better. Polenta is made when cornmeal is boiled in water, resulting in a grits-like consistency. Once this warm dish is made, it's baked, grilled, fried, or served creamy, making it one of the most versatile dishes. Bring mixture to a simmer over medium-high, whisk again, then seal pressure. Place the chicken stock in a large saucepan.
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