2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Polenta is corn grits or flour boiled with water and cooked in a special way. In Moldova, a similar dish is called "mamaliga" and cream or cheese is added to it. In Italy, polenta is what is served with a variety of sauces. They make her taste richer.
Polenta with sauces
First, prepare porridge from one and a half liters of water and four hundred grams of cornmeal. It is cooked for about 45 minutes, it must be constantly stirred until the entire amount of water is absorbed. Place the polenta in a tray and smooth it out - this must be done before it hardens. Then it can be cut into neat slices. Pepper Sauce: Heat olive oil, add garlic clove, heat through, then discard. Throw in the basil leaves and do the same with them. In the prepared oil, fry the chopped bell pepper for five minutes, pour three tablespoons of milk into the pan, pepper and s alt. Boil. Turn off and, after cooling, puree with a blender. For the eggplant sauce, peel one eggplant, season with s alt and squeeze.
Then fry in oil with sage and garlic. Then, as with pepper sauce, add milk, boil, cool and grind in a blender. Cut the frozen polenta into squares, fry in oil. Serve with two sauces.
Tunisian corn polenta
Porridges and casseroles made from this cereal should only be eaten hot. Few people will like them when they are warmed up. And they can even instill in you a dislike for corn grits. If this happens, you need to cook one of those delicious dishes that are so good with polenta. Photos from culinary magazines, bright and colorful, can encourage a variety of experiments in the kitchen. For example, cook corn mamalyga with cheese and tomato sauce in Tunisian style.
Make the sauce first. Chop the onion, petiole celery and garlic.
Fry them in butter. Wait for the garlic to turn a little brown. Then put raw squids (about three hundred grams), cut into long strips, into the pan. After three minutes, make the fire stronger, add four diced tomatoes and a glass of white wine. Wait until the mass boils again, reduce the heat and simmer for thirty minutes. Add a teaspoon of sugar, s alt and green peas. Simmer for another fifteen minutes over low heat. Then add thyme or Provence herbs. Squids, if desired, can be replaced with rabbit or chicken meat, fish fillet, peeled shrimp. Only the latter need to be put into the sauce much later, as they will reach fasterready.
In parallel with these actions, polenta should be prepared. This means that in boiling water (three glasses) you need to pour a glass of corn grits, stir and cook for ten minutes. Add one and a half cups of finely grated cheese. You can brynza, feta, suluguni or Adyghe. Stir, add greens and cook for another thirty minutes. Serve on a large plate with sauce on top and polenta on bottom. This dish must be hot.
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