What is polenta?This is a Northern Italian dish made from corn flour. Polenta is served with a variety of sauces and grated spicy cheese. As a rule, polenta is not served as a separate dish, but is served with such ingredients as vegetables, meat, herbs, mushrooms. Have you tried this dish? If not, then we will consider below how to cook polenta and with what ingredients:
Polenta with liver
Ingredients:
- 250 gr. chicken liver
- 120 gr. cauliflower
- 120 gr. broccoli
- 50 gr. bacon
- 50 gr. ground walnuts
- 10 gr. chopped garlic
- 4 tbsp. tablespoons butter
- 4 tbsp. tablespoons corn flour
- 2 tbsp. spoons of cottage cheese
- 2 tbsp. tablespoons vegetable oil
- 120 gr. chicken fillet
- 500 ml. red wine sauce
- breadcrumbs
- pepper, salt
Method of preparation:To prepare polenta, add butter to water and bring to a boil. Then add corn flour and stir until slightly thickened. In a frying pan with vegetable oil, fry chopped bacon and chicken fillet, then add to the mass with corn flour. Then add cottage cheese and mix thoroughly. Put cabbage in boiling water and leave for 2 minutes, then roll in breadcrumbs and fry in butter. Rinse the liver, salt, rub with garlic and fry in a frying pan until done. Meanwhile, form a flat cake (5 cm in diameter) from the polenta, sprinkle walnuts along the edges and place on a plate. Fried liver and cabbage next to the polenta. Pour sauce over everything. Polenta recipe is complicated, but the taste is worth it. Polenta with liver is ready! Enjoy!
Polenta with mushrooms
Ingredients:
- 250 gr. corn flour
- 50 gr. butter
- 750 ml. vegetable broth
- 350 gr. any fresh mushrooms
- 1 teaspoon chopped thyme
- 0.5 teaspoons of salt
- 2 cloves of garlic
- 1 shallot
- 15 g. white dried mushrooms
- 3 tbsp. tablespoons olive oil
- 1 bunch of parsley
- 100 ml. boiling water
Method of preparation:How to cook polenta with mushrooms? To do this, bring the vegetable broth to a boil, add salt, and then add corn flour. Mix thoroughly and cook under the lid for half an hour, then add thyme. Form a flat cake from the resulting porridge. In a separate bowl, pour boiling water over the porridge and leave for half an hour. Then strain the resulting infusion, add a little of the remaining broth from the porridge and port wine. Put the pan on the fire and cook until there are 250 ml of liquid left in the pan. Meanwhile, the polenta must be cut into 12-14 triangles, greased with olive oil and grilled until a beautiful golden brown crust. In a separate frying pan with the addition of olive oil, fry chopped shallots, porcini mushrooms and chopped garlic. Then add fresh mushrooms and pour in the resulting mushroom infusion. Cover the pan with the sauce and leave it on the fire for 5 minutes, then sprinkle with chopped parsley. Put the polenta on a plate and season with mushroom sauce. Polenta with mushrooms is ready! Enjoy!
Polenta with greens
Ingredients:
- 250 gr. corn flour
- 250 gr. spinach
- 2 carrots
- 2 sprigs of celery
- 2 onions
- 3 cloves of garlic
- 1 bunch of parsley
- 1 bunch of basil
- 1 sprig of rosemary
- 3 tbsp. tablespoons olive oil
- 100 gr. hard cheese
- pepper, salt
Method of preparation:How to cook polenta with herbs? To do this, wash the spinach and then chop it. Cut the celery and carrots into small cubes. In a frying pan with olive oil, fry the chopped onion, then add garlic, herbs, vegetables and spices. Pour water into a saucepan (3 cups), bring to a boil and pour in corn flour, mix thoroughly, pepper and salt. Cook for 20 minutes. Form the finished polenta into a ball, then cut into pieces and place on a plate. Put the fried herbs and vegetables on top and sprinkle with grated cheese. Polenta with herbs is ready! Enjoy! We recommend reading:
