Polenta
Ingredients
Directions
Bring salted water to a boil in an iron pot.
Stir in the corn meal gradually.
Boil for about 40 minutes, stirring well to prevent burning.
Serve with cheese for breakfast or dinner.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Yellow corn meal
- Forms the thick body of the polenta as its starch swells and gelatinizes in the boiling water.
The step that matters
Boil for about 40 minutes, stirring well to prevent burning. Cornmeal settles and scorches on the bottom of the pot if left unstirred, and the starch needs sustained heat and stirring to cook evenly and thicken smoothly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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