Polenta - a popular dish of northern Italy which is cooked on the basis of corn flour. There is a set of variations of the basic recipe. Cheese, mushrooms, meat, vegetables, seafood, spicy herbs and even wine is added to corn flour. As a result the rich and high-calorie main course or a magnificent garnish turns out.
It is necessary to cook polenta in a thick-walled pan. Pour in it 1 l of the added some salt water and bring to the boil. A thin stream pour out 250 g of corn flour in boiled water, continuously stirring slowly. Then reduce fire and you cook porridge about half an hour, without ceasing to stir it. When polenta freely lags behind walls, it is possible to consider it ready. If polenta turned out too dense, pour in it in a little more hot water, and take liquid porridge on fire a little more.
Polenta can be cooked also on milk. Such option is usually given with cheese.
A variety of tastes depends on ingredients which you will add to ready polenta. Try to make a dish with mushrooms. Thinly cut 400 g of champignons, crush a bulb and 2 garlic gloves. In hot olive oil fry onions and garlic till golden color, then add mushrooms and you extinguish them until ready. Move mushrooms with onions to a bowl, and to a frying pan where they prepared, lay out polenta and level it. From above distribute mushroom mix and bake a dish in the oven of 10-15 minutes warmed up to 180 wasps. Take out a frying pan, strew polenta of 100 g of grated parmesan and again put in an oven. When cheese is kindled, take a dish from an oven and give.
Instead of parmesan it is possible to use cheese a gruyer.
Very refined option - polenta with shrimps. Make cornmeal mush according to the main recipe, it has to turn out rather dense. Cool it, lay out on a board and cut on pieces. Boil 500 g of shrimps and clean. Pound 2 garlic gloves in a mortar, small chop a bunch of parsley and fennel. In a frying pan warm olive oil, quickly fry in it garlic, add greens, 1 glass of dry white wine, salt, fresh ground black pepper and a pinch of nutmeg. Bring mix to the boil and lay out in it shrimps. Cover a frying pan and you extinguish mix of 5 minutes.
Oil a fire-resistant form, on a bottom lay out pieces of polenta and water them with wine sauce with shrimps. Put a form in the oven warmed up to 220 wasps for 7-10 minutes. Serve polenta hot. Cheese polenta with tomato sauce - an excellent dish for a holiday table. Thanks to at once several grades of cheese, polenta gets new flavoring shades. Cook cornmeal mush according to the basic recipe. Scald 6 ripe fleshy tomatoes boiled water, husk, remove grains and small cut pulp. In a frying pan warm olive oil and lay out in it 300 g of ground pork. Stirring slowly with a wooden scapula, fry forcemeat until ready, add salt, ground black pepper, the crushed tomatoes. Cover a frying pan and you extinguish mix of 10 minutes.100 of of a sheep cheese crumb, pekorino and the same amount of parmesan grate 100 g. Mix cheeses in a bowl. Cut the cooled polenta on strips and lay in the form oiled. Atop place a half of forcemeat in tomato sauce, strew with mix of cheeses, put the remained forcemeat and too strew it with cheese. Put a form in the oven warmed up to 200 wasps for 30 minutes. Serve polenta hot, as a main course.