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content/corn-polenta.md

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+---
+title: Corn polenta
+tags: ['corn', 'fasting', 'italian', 'side']
+date: 2025-12-15
+author: "pestanzul"
+---
+
+Polenta is basically cereal flour boiled in water until thick.
+It was a common peasant dish in many areas of Italy, thus many versions exist,
+varying in consistency (from almost liquid to thick enough to make slices) and
+cereals used.
+
+Polenta is not to be eaten alone; instead, it may be served in a variety of
+ways:
+
+- as a side dish, often with meat
+- with a side dish, like peas
+- with a sauce, such as meat sauce or tomato sauce
+- transformed in a main dish melting in it a slice of a savoury cheese
+
+ 
+
+- ⏲️ Prep time: 1 h
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- 500 g corn flour.
+  Consider that not all corns are suitable for polenta.
+
+## Directions
+
+1. Pour all the flour in 3 l fresh water and stir with a whip until no lumps
+   remain.
+2. Heat until boiling, stirring slowly with a big spoon.
+3. Cook on low fire for about 1 hour.
+   Stir _very often_.
+   If it thickens too much, add water.
+4. Season with salt.