Polenta / Mamaliga

Posted: April 13, 2008 in Italian food
Tags: , , , ,

To make a basic polenta you need 4 cups of water for each cup of cornmeal and salt. Bring the salted water to a boil and add the cornmeal in a thin stream while stirring constantly to prevent lumps. Once all the cornmeal is in the pan, reduce the heat to low and continue stirring every 5 minutes until the polenta is cooked, 20 to 30 minutes.

As per Joyce Goldstein,” whisking together the cold water, salt and cornmeal, bringing it to a gradual boil over medium heat, and then whisking from time to time as it cooks, is foolproof, producing lump-free polenta. As soon as it boils, reduce the heat to low and simmer it, stirring often, until the polenta is creamy, rather than grainy, on the tongue.”

Bon apetit!

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Comments
  1. cu citeva retete dintr-o carte a lui Carluccio am reusit sa-i reinvat pe colocatari la maliga, ca de cea cu brinza si oo la cuptor fugeau ca de struguri acri, io nefiind deci experta decit in fabricarea acesteia(cind n-o ratez)

  2. sidi2u says:

    N-am incercat niciodata sa o fac si cu oo. In loc de oo pun smantana… As manca orice acum, am innebunit…

    Reteta lui Carluccio e aia cu orez?

  3. de maliga cu orez abia acu aud, deci nu.
    cum ziceam, am incercat citeva retete de-ale simpaticului domn Carluccio, dar am si uitat care…’mi amintesc de una cu ciuperci de padure, facuta si ea, ca si restul, din nevoia de a scapa de malaiu ala ajuns la data expirarii 😀
    (fitze pe mine, stiiiiu….ce, parca mamaia tinea cont de date si termene,!…cernea malaiul, dadea taritele uscate si – citeodata-pe alea miscatoare la gaini, apoi o pune ade mamaliga . )

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