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How to make polenta

How to make polenta


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Today I teach you how to prepare polenta. And because sometimes you can run into problems, I present two different but easy options. The polenta is not missing from the Romanians' table, so it is more than necessary to know how to do it.
The video recipe, step by step, you can find it above!

Post polite:

  • 200 g of Malay
  • 1.1 liters of water
  • 2 tablespoons oil
  • 1 teaspoon salt

Preferred Malay polenta:

  • 210 g of preferred Malay
  • 1 liter of water
  • 100 ml of hot milk
  • 50 g of butter
  • 1 teaspoon grated salt

Servings: 6

Preparation time: less than 30 minutes

RECIPE PREPARATION How to make polenta:

Post polite: In a double-bottomed saucepan, add the cornstarch and cold water. Mix everything and put it on the stove, over medium heat. Continue to stir, using a wooden spoon. When the water has started to boil, add the salt and simmer. Put a lid or a sieve on top and let everything boil for about 20 minutes. Every 5 minutes, mix well, insisting both on the edges and at the base of the pan. After 20 minutes, add the oil and leave for another 5 minutes.


Preferred Malay polenta: It is also the option I recommend, especially if you are at the beginning of the road. It's impossible to go wrong with something like that.

Put the water in a double-bottomed saucepan, put it on the fire and dissolve the salt in it. When the water has started to boil, add the hot milk, gradually add the malai, stirring vigorously with a whisk and simmer. Don't stop mixing. After a few minutes, add the butter and continue to stir vigorously for another half minute. When the corn begins to breathe, stop the fire and set it aside. It will harden as it cools.

These were the two variants of polenta. They have a few things in common, but the secret behind a perfect polenta is quality Malay. If you still want a softer consistency than what we have prepared for you today, all you have to do is add between 100-200 ml of water in addition to the basic recipe.


How is the division done? Some rules about division

When we divide 0 by another number, the answer is always 0. For example: 0 ÷ 2 = 0. That is 0 sweets divided equally to 2 children - each child receives 0 sweets.

When we divide a number by 0, we don't actually divide it at all (this is a pretty big problem in math). 2 ÷ 0 is not possible. We have two sweets, but we don't have children to share them with. We cannot divide by 0.

When we divide by 1, the answer is the same as the number we divide. 2 ÷ 1 = 2. Two sweets shared with one child.

When we divide by 2, we halve the number. 2 ÷ 2 = 1.

Any number divided by the same number is 1. 20 ÷ 20 = 1. Twenty sweets distributed to twenty children - each child receives one sweet.

The numbers must be divided in the correct order. 10 ÷ 2 = 5 while 2 ÷ 10 = 0.2. Ten sweets divided into two children are very different from 2 sweets divided into 10 children.

All fractions such as ½, ¼ and ¾ are division sums. ½ is 1 ÷ 2. A candy divided into two children.

We can use a computer to perform division calculations, especially when we divide larger numbers that are harder to solve in the head. However, it is important to understand how to perform division calculations manually.

This is useful when we do not have a computer at hand, but it is also essential to make sure that we use the computer correctly and do not make mistakes. Dividing may seem daunting, but in fact, as with most arithmetic, it makes sense.


How to make the best polenta in the world without lumps. Simple recipe, without water. The secret trick of the cooks

For the preparation of polenta, great chefs use milk instead of water. In addition, at the end, add a tablespoon of butter for extra flavor. So, to prepare a delicious polenta you only need four ingredients: milk, corn, salt and butter.

Method of preparation

Bring the milk to a boil and add salt. In order to make it easier when it starts to boil, add a cornstarch powder when you boil the milk.

To avoid lumps, start pouring the cornstarch shortly before cooking begins. To make the polenta as fine as possible, pour the cornstarch in the rain, not at the same time. Depending on how solid you want it to come out, you can add more or less.

Throughout the cooking, you must stir without interruption, to avoid sticking and for the corn to be cooked evenly. The best polenta needs a special ingredient: patience.

So you have to cook the cornmeal for about 30 minutes. If you do not use commercial corn, you must keep in mind that the country corn needs to boil for about ten minutes longer.

After turning off the heat, add the tablespoon of butter and mix well. It is recommended to put the polenta on a wood chipper. It prevents steam from rising, unlike porcelain or glass vessels. In addition, excess fluid will be absorbed.


1. Put the water in the cauldron together with the salt and give a cornmeal powder, about half a handful. This initial cornmeal can be put as soon as we put the pot on the fire or when the water has started to boil does not matter much. This is the first corn that will & # 8221 swell & # 8221 and that will slow down the cooking process by forming a solution that will gradually attract the bulk of the corn put later.

2. When the first corn is swollen and foaming, when it boils, add the rest of the corn in the middle of the pot, without stirring. Now lower the heat so that it boils slowly and the cornmeal in the middle of the cauldron is slowly washed away by the boiling water. Gradually the water will erode the corn in the middle and increase in consistency. If we mix as soon as we put the cornstarch, we don't have much time to boil because the consistency becomes too high for a boiling process. And then it must be mixed continuously. Only, possibly if we make a very thin polenta.

3. After boiling for 15 minutes, start stirring vigorously with a wooden spoon until the polenta binds well and acquires the desired consistency. It should be borne in mind that by cooling the polenta will harden. The polenta must have the texture of a pudding, ie the corn must bind well, be boiled, absorb the water but not be crumbly. The last round of mixing is the strongest and is done by pulling the kettle off the stove for a good mixing position. The old women of the village grabbed the cauldron with their feet so as not to run away and mixed it strongly with the chew until they could no longer rotate it, no matter how strong the polenta was. Mix well and even the polenta with a spoon, then put it back on the fire to swell and breathe. The moment it breathes, it means that it has come off the bottom of the cauldron and can be overturned on a wide plate or a popular shredder is overturned on the rag.

The presence of a cauldron is very important for polenta and stirring. If the polenta is too thin, boil it until it is thick. If you have made a mistake and put more corn, you can add more water as long as it is hot. If the polenta remains and cools the next day, it can be sliced ​​and baked on the stove. It is excellent in taste. Or you can make a cockroach.


How to make polenta: The recipe you can't go wrong with

The simplest recipe for preparing polenta, with which you can't go wrong, involves boiling water in a pot, recommended by cast iron, over medium heat. The proportion is one measure of corn, to 4 measures of water. Depending on how volatile you want it to be, the ratio can be from 1 to 3 to 1 to 5.

When the water is close to boiling, pour the cornmeal in the rain, stirring to prevent lumps. As the mixture hardens, you can use it to mix a wooden spoon.

The polenta is ready when it starts to bubble and the spoon is in the middle without holding it. You can turn it over on a wooden bottom, because it absorbs steam or in a bowl, if it is softer. As it cools, the polenta changes its consistency, becoming stronger. The cooking time of the polenta depends on the type of cornmeal used.


How is polenta made?

There's nothing to laugh about. The man who lives learns. & # 33 & # 33 & # 33
I do it from & quotochi & quot but the network would be like that.
1 liter of water
1 teaspoon butter (or a tablespoon of oil)
3-400 gr. malai depends on how vartoosa you want polenta
1 teaspoon salt

Put water to boil in a larger pot together with salt and butter. When the water boils, pour it in the rain, the corn about 1/3 and stir continuously. When it starts, it is swallowed (after about 1-2 minutes), the rest of the corn is poured and it is not mixed anymore. Leave for about 10 minutes and then mix cheerfully and vigorously. leave for another 2-3 minutes. but be careful not to burn your bottom. if it really burns (it smells) don't insist on stirring and take it off the heat quickly, pour it into another fireproof dish and put it in the oven until it thickens (if necessary).

Cool. I'm a beginner in polenta (the first polenta in my life), but I want to thank Marcel for the recipe. It came out suuuppppeerrr. Thank you very much

# 44 sunt_36182

I think something is wrong though.

So until now I made all the hasty polenta - that is, poured in the rain while mixing with the goal, so as not to become lumpy, after it started to thicken I switched to the wooden spoon.

And I told her - let's try the culinary method - with the cornmeal left unmixed for 10 minutes, then I put it in the spoon. then they became lumpy and did not unravel with the aim
what kind of corn do you use? that it is not clear to me how different the Malay from the country is. I also bought from the market but it looks exactly identical to the one in the store, grated corn.

# 45 n_puiu

I think something is wrong though.

So until now I made all the hasty polenta - that is, poured in the rain while mixing with the goal, so as not to become lumpy, after it started to thicken I switched to the wooden spoon.

And I told her - let's try the culinary method - with the cornstarch left unmixed for 10 minutes, then I put it in the spoon. then they became lumpy and did not unravel
what kind of corn do you use? that it is not clear to me how different the Malay from the country is. I also bought from the market but it looks exactly identical to the one in the store, grated corn.

There's nothing wrong with that, I tell her. It's natural to make - isn't it - lumpy, but when you chew it (at the end) with a wooden spoon or a torch, because it's too viscous for the phone, you push the polenta from the center Towards the outside, crushing the lumps on the walls of the vessel (take the & quotureche & quot) well and give it to him with hope). Then leave it for a while, until it & quot; breathes & quot; and overturns it.

I can see the difference between the country cornmeal and the one in the store. The one in the country seems to be made of & quotfulgi & quot, and the one in the store seems to be made of balls. The one in the country floats in cold water, and the one in the store sinks. That's why I think it was pouring & quot in the rain & quot.

# 46 anaelena

mamaligaaaaaaaaa. the more it is boiled, the better.
and mixed with bellows cheese it's bad.

did you boil it in milk? how is it? have not tried. than taste. mixed with urda? boiled up on top of the mountain, with cheese from the neighboring sheep?

I was in stone and I didn't buy bellows cheese. ((((((((((is anyone there?

# 47 Misha

  • Gender: Female
  • Location: tasha & # 39s world
  • Interests: photo & ltbr / & gtpictura & ltbr / & gtdesen free & ltbr / & gtconfectionare de jewelry & ltbr / & gt

I make polenta from 3 cups of water or milk (with milk it is 1000 times better and seems more elastic)
and a cup of corn
they..and a little salt
when the water boils I put the flour
and boil.
and ready polenta.
I hope you find it useful.

# 48 Thhallida

# 49 n_puiu

Allegro ma non troppo, you have to chew anyway

# 50 Thhallida

# 51 Shef de gara

The late Radu Anton Roman mentioned in his excellent bestseller, that apart from the polenta that "explodes heavily in the Romans", the Italians know polenta, which they boil in milk (whey - in our country sheepfold), soup or tomato juice. The result is not to be neglected. I also boiled the malai in the "quotsupa" obtained from "magic" cubes with chicken, smoked, etc. taste. I used Vegeta food base instead of salt and I didn't skimp on spices like pepper, thyme, larch, tarragon, dried or fresh after the season or worth the supplies. However, I will recommend the use of whole millet milled at the mill for any type of polenta, purchased from producers (it can also be found in the agro-agricultural markets).

With a cold polenta, my mother made a heat bomb, a "quotsfaraiala". Cut the cold mallet (with ax, for our children's building) into cubes of about 2 cm. Heat a frying pan with 2-3 tablespoons of lard, when it had, from the jars in which the fried smoked sausages were kept or the roasted pork ribs, Salt powder. "Quail" was ready in 3 minutes and must be eaten with egg and sour cream (cabbage, cucumbers, gogonele).

Equally valid is the variant when instead of lard, he melted 5 mm cubes of smoked salana (bacon), taking care not to burn them with a spoon on them, until they were & quotjumareau & quot, then the corn came to the hot pot. of the pan as in the recipe above.

& quot; Honorable court I am an idiot & # 33 & quot
"May God protect you from the taste of mitochondria" - Gaitele - Kiritescu

# 52 molo2o

I think it's the worst idea to make polenta in the microwave, I don't agree with it at all. there is a well-known study done on 2 plants, one watered with tap water and one watered with water heated in the microwave, the plant with water heated in the microwave has dried

# 53 n_puiu

Well, if we wet it with water heated in the polenta, does it not dry out?


Recipe how you can enrich the taste of polenta

Turn off the heat and lightly mix 2 tablespoons of butter in the polenta until the butter melts partially mix 1/2 cup parmesan cheese or sheep cheese harder until the cheese melts. Cover and let stand 5 minutes to thicken stir and taste the salt before transferring to a serving bowl. Cover the polenta with the remaining 1 tablespoon of butter and about 1 tablespoon of freshly grated cheese.

The cooking time will depend on the degree of grinding of the cornmeal, so you will have to adjust your preparation if it is finer or coarser.


How to make a "boyar polenta"

Corn, water and salt. This is the simplest recipe that any housewife makes with sarmale or stew. However, the wealthiest put other ingredients and so the "boyar polenta" was invented.

The boyar's polenta is made with milk, cheese, cream and butter. Because of these ingredients it was so named.

I took the boyar polenta recipe from the volume “Like a fish in water”, published by the Dunărea de Jos Cultural Center in Galaţi, a recipe that was collected by the folklorist Paul Buţa from the villages in the Prut meadow.

Ingredients for 6 servings

Usually the preparation of the boyar polenta takes a total of 25-30 minutes, of which the polenta is boiled for 15 minutes (from the moment the milk boils and the flour is added, until it is poured).

  • 3 cups sweet milk
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 1 ½ cup of corn (The quantity may vary depending on the quality of the corn and whether it is coarse or medium ground)
  • 200 g Telemea cheese
  • 1 cup sour cream.

Method of preparation

  • In a saucepan or pot, heat the milk, salt and 1 teaspoon butter until it starts to boil.
  • Sprinkle 1 tablespoon of cornmeal in milk.
  • As soon as the milk starts to boil again, pour in the rest of the cornstarch at once and mix vigorously with a whisk or wooden spoon for about 1 minute.
  • Then add the cheese and the rest of the butter.
  • Turn down the heat and continue to stir thoroughly, always in the same direction.
  • You will see the polenta thicken and come off the edges of the cauldron.
  • The polenta should be ready in 10-15 minutes.
  • Shake the kettle and immediately turn over on a hot plate.
  • Cut into slices and serve hot.
  • Serve the polenta with a side dish based on meat, fish or eggs, or with sour cream.

Polenta is one of the few recipes that belongs entirely to us. If even the traditional sarmale are inspired by the Turks, well the polenta is 100% ours. However, it is no longer consumed in such a large proportion as in other times, because Romanians seem to prefer bread more and more. However, the most beautiful memory of many of them is the hot, steaming, lump-free polenta made by her grandmother as a child.

Our grandparents used tuci dishes just to make it whole without burning, because all the heat came in harder, so he had the time to be fully prepared, especially since the old corn did not compare at all with the gray one now. You could also try the same tricks for: baked polenta, boiled polenta, creamy polenta or grilled polenta.

Tricks for a perfect polenta!

Method of preparation

Bring the water to a boil and add a pinch of salt and a pinch of corn. This is an important trick, because when the corn is put on the surface, it means that the water is ready for the rest of the corn. Don't pour everything at once because it will have lumps in the end. Gradually put the desired amount and stir all the time to avoid sticking to the ford.



Comments:

  1. Molrajas

    What a wonderful question

  2. Sarsour

    I think you are wrong. Enter we'll discuss. Write to me in PM, we'll talk.

  3. Weatherby

    it Happens even more cheerfully :)

  4. Tugar

    An important answer :)

  5. Macneill

    Bravo, I think this is a great idea.

  6. Fausida

    What words ... super, great idea



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