Polenta

Rosi TrifonovaRosi Trifonova
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2k1032
Maria Kostoff
Translated by
Maria Kostoff
Polenta1 / 2
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Preparation
15 min.
Cooking
25 min.
Тotal
40 min.
"Forget about bread and croutons, serve your soup with a little Polenta and make your guests smile!"

Ingredients

  • water - 3 4/5 cups (900 ml)
  • cornmeal - 4/5 cup (175 g)
  • butter - 2 tbsp
  • salt
  • black pepper
  • all purpose spice - Picantina
measures

How to make

In boiling water, put the spices, butter and boil the cornmeal until it becomes very thick and begins to come off the walls. Transfer the ready mixture to a baking dish and spread it out in a 1″ (2.5 cm) thick layer.

Allow to cool completely. Then cut it into slices and smear each with oil mixed with Picantina (optional) and grill on both sides.

They are great with vegetable soup and salad, instead of bread.

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