Traditional Italian Polenta
Dear friend of Gourmet Delights,
Chefs praise Tenuta Castello's organic, stone-ground, corn flour made from local varieties of "red" corn (Marano, Astice, and Quattro File). Its whole grain flavor, and rustic texture, distinguishes it from other non-artisanal polenta flours.
Traditional Italian Polenta:
2 cups Tenuta Castello Organic Polenta
3 Tablespoons butter (optional)
1 teaspoon salt
6 cups water (you can use 5 cups water, 1 cup milk)
grated Italian cheese (Parmesan or Romano)
Place the water and salt in a large, deep pan on the stove over high heat until it boils. Slowly stir in the Tenuta Castello Organic Polenta. Turn the heat down and gently simmer, stirring frequently (you do not want it to stick to the sides of the pan) with a long handled spoon, about 30 minutes. Stir in the butter, if desired, and salt to taste.
Coat a medium sized bowl with olive oil, spoon the polenta into the bowl, and let it rest for 10-15 minutes. Now you should invert the bowl onto a FLAT plate. Remove the bowl. Cut the polenta into thick slices, serve hot. You can top the polenta with your favorite sauce and the freshly grated Italian cheese.
To make CREAMY polenta use only 1 cup Tenuta Castello Organic Polenta, with all the other ingredient amounts being the same, and serve onto plates or into bowls directly from the stove top.
You can also find 5 other polenta recipes, plus instructions for making creamy polenta in a rice cooker, by clicking here.
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