What are the different types of polenta?

Polenta is an Italian word for corn and is usually considered a substance similar to custard, which is made of corn flour. The most basic species is made of yellow corn flour, salt and water. This basic variety is also one of the lowest fat content; However, there are many other species.

served in Italian steamed souls, Spanish soups or spilled with sweet maple syrup, polenta options are endless. Many people are familiar with polenta chops. They are popular fillers in the vegetarian world, used in a similar way to bread or other grains. The chops are produced when the polenta is poured onto the tray and then extends smoothly. After cooling, it is cut into triangles, immersed in a breadcrumbs and then baked until the triangles are crispy on the outside and are creamy inside.

Polent cooking is easy. Simple bring about 3 cups (750 ml) salted water to boil. Then add about 1 cup (152 grams) corn to the waterCalcal flour. Keep whisks the mixture as it cooks. Then lower the temperature on the hob to a low time and allow the mixture to cook for about 15 minutes. For people who like cream polenta, he should cook longer at the lowest heat.

In the rule, 1 cup (152 grams) corn flour makes about three times as much polenta. Although it may seem like a lot, it can be used in so many recipes that it disappears quickly. For example, many people just like to produce the above chops and serve them with tomato sauce. Other people like to culminate pesto chops with sauce. The possibilities are endless.

originally Polenta was made of buckwheat until corn and corn flour entered the scene. Although buckwheat variety may be original, most people prefer known corn -based variety. Although it is most often made of yellow corn flour, it can also be made with white corn, as in the case of Venetian variety. TOThe roma, if it is made in the western part of the world, is usually denser than when it is made in the east.

Polenta is one of the most versatile meals in the area. Although it was originally a food of peasants, it is now served in gourmet restaurants around the world. It can be simple, served with cheese and butter or quite complex, served with fish, duck or other masses. Many people love it because it can be used several days after it is made, making it a great accessory to any meal.