The basic recipe to prepare an authentic Trentino polenta has finally been posted!!
Few, very few ingredients and the procedure is very easy.
Once tried you will finally say goodbye to the pre-cooked one!
In the passages below I show you the traditional cooking on the stove fire and in the copper pot, but if you don’t have it, you can replicate it on the kitchen gas using a non-stick pan.
SERVES 5 PEOPLE
READY IN 50′
2 US quart water
0,7 oz coarse salt
17,5 oz corn flour
STEP 1: BOIL WATER
Place the water in the cauldron (or in a large pan) and let it boil.
When boils add salt.
STEP 2: ADD THE CORNFLOUR
Add, little by little, the cornflour to the cauldron and mix with a whisk to avoid lumps.
Once all the flour is added this should be the result:
STEP 3: COOK
As it cooks (it will take about 40 – 45 minutes), polenta will tend to get firmer so I suggest you put the whisk aside and continue cooking, mixing with “trisa” that is a sort of wooden shovel born just for this purpose (don’t worry, if you don’t have it you can continue with the whip!).
When polenta starts coming off the sides of the cauldron, it means that it’s ready, so turn it over on a wooden cutting board and enjoy it.
#getBready & enjoy your meal