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