the years, we have shared many recipes using polenta as a
main ingredient. Polenta continues to be one of our favorite
foods and is a wonderful, nutritious addition to a Celiacs
Polenta is coarse ground corn meal but other
than the size of the ground grain, it is the exact same thing
as corn meal. Corn meal can be purchased from fine to coarse
grind. Fine and medium grinds are generally used for making
corn bread, muffins and most baking. When recipes call for
polenta, it is the coarsest grind that they refer to.
Different methods of cooking polenta result
in different textures. Cooked polenta can be creamy as in
soft polenta, to gritty, as when added to a crust. For soft
polenta the cooking method is similar to that of risotto,
except that for risotto, heated broth is continually added
throughout the cooking process and for polenta, the liquid
is added all at once. Flavorings are added virtually the same.
are a few tips to remember when cooking polenta.
- Generally, the liquid to polenta ratio
is 3 to 1.
- Always add polenta to the simmering liquid
in a slow steady stream to prevent lumps from forming.
- Always stir while adding polenta to liquid,
preferably with a wooden spoon.
- Cook polenta in a heavy saucepan to avoid
- It is not necessary to stir polenta continuously
once the cooking process has begun, but you must stir every
1 to 2 minutes.
- Polenta is done when the mass comes away
from the pan sides when stirred.
this feature, we have compiled a varied group of polenta recipes
from appetizers to desserts. Polenta is a refreshing change
as a side dish from rice, potatoes or pasta and so much more.
Explore these recipes and see if you dont agree that
polenta is a fabulous alternative to wheat.
Beef with Soft Polenta
with Smoked Salmon & Poached Eggs
Tomatoes with Polenta
Cranberry Polenta Tart