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Polenta
Polenta
Course : Main Course
Regions : European
Servings : 10
Chef Gautam Kumar
Ingredients
Cornmeal yellow (coarse) |
500g |
Water |
4000 ml / 4 liter |
Butter |
75g |
Salt |
To Taste |
Black Pepper Crushed |
To Taste |
Method
- Boil the water and add salt.
- Gradually pour the cornmeal into the boiling water by stirring constantly until all cornmeal has been added.
- Simmer and stirring often, until the polenta pulls away from the sides of the pot, for approximately 45 minutes.
- Remove the saucepan from heat and blend it in butter
- Adjust the seasoning with salt and pepper and serve.
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