Polenta is originally a peasants food. The name comes from northern Italy where it is a traditional ethnic food. We find this dish all around Europe, America, Africa or Asia. In a simple way i guess that man kind, all over the world, discovered corn and turned it into maize (or cornmeal) and boiled it into water making a creamy or thick polenta.
In my country it is called "mamaliga" and it is a historical element and a national symbol of our cuisine. We serve it as a side dish and, sometimes, with meat, as a main course. I am going to show you how to make the perfect thick polenta.
- Bring the water to boil with salt and cooking oil.
- Gradually whisk in half of the maize at first. Whisk continuously until it starts to boil and thickens.
- You want to keep your heat very low because it tends to blow.
- Whisk in the other half of maize. Change the whisk to a wooden spoon and keep mixing.
- Poleta has to boil for about 20 minutes. When your hand starts to hurt it means your polenta might be ready.
- Try and taste it to be sure the maize has boiled.
- If you want a thicker polenta add more maize. On the other hand, if you want it creamy, add less.
- After the maize has boiled it means it is done. Flip it on a wooden plank and let it cool a bit before serving.
Enjoy your meal!
Polenta Video Recipe