Polenta: An Easy Recipe

Easy to make, polenta is a delicious accompaniment to stews and all meats in sauce. We suggest you discover this easy and tasty recipe.

Presentation

The polenta is a specialty made from cornmeal, the ingredient that gives it its beautiful yellow color and grainy texture.

Depending on the region and the taste of each person, it can be prepared in different ways and have a more or less thick consistency.

Here we offer you a recipe for polenta au gratin in the oven which goes very well with stew and meats in sauce.

Ingredients

The preparation of polenta requires few ingredients.

Here are the proportions to use to prepare polenta for 6 people:
- 250 g of polenta
- 1 liter of water
- 1 tablespoon of olive oil
- a pinch of coarse salt
- grated cheese.

Preparation

1) Heat the water in a pan with the salt and olive oil.

2) When the water boils, pour in the polenta, stirring with a wooden spoon.

3) Let the polenta thicken over low heat for several minutes, stirring constantly.

4) When the mixture has reached the consistency of a thick mush, remove from the heat and pour into a baking dish lined with baking paper. Smooth the mixture with a spatula and leave to cool completely.

5) When the polenta has set, cut it into squares (for easy serving) and sprinkle with grated cheese.
To note: if you are not planning to serve this dish with a meat sauce, you can also top the polenta with tomato sauce before adding the cheese.

6) Bake the polenta au gratin in the oven at 180° (Th.6) for about 25 minutes. Serve hot.

Did you know that?

Polenta or 'polente' is a specialty that originated in northern Italy.
However, it belongs to the culinary traditions of many regions of Europe: the County-of-nice and Savoy, Switzerland but also Bulgaria and Romania.

Author: Audrey
Copyright image: vinaygupta460
Tags: polenta, sauce, water, heat, Olive oil, oven, au gratin, Italy, Bulgaria, Smooth, spatula, meat, Switzerland, tomato sauce, Savoy, Cheese, Europe, culinary, baking paper, baking, Mush, Easy, accompaniment, cornmeal, texture, région, taste, Stew, tablespoon, Pinch, coarse salt, wooden spoon, Romania,
In French: La polenta : une recette facile
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