Polenta and Gnocchi are the most beloved staples in the mountain regions of the Veneto. Our home is near Vicenza, in the heart of Veneto Italy, and here polenta is even eaten for breakfast, served in a bowl of hot milk, it is hands-down great than cornflakes for breakfast. My mother-in-law tries desperately to fatten me up every time I visit with lots of rich Polenta - she always adds the egg I mention - and enough food to feed an army.
This polenta method is 100% traditional.
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Ingredients
1 ½ liters of water
500 gr of ground yellow Indian corn
salt to taste.
Instructions
o Bring some lightly salted water to the boil
o Drop the corn meal into the water while mixing continually with a wooden spoon (the spoon must be wooden otherwise it effects the taste).
o Cook for forty minutes or until it comes away from the sides. An egg can be added to the final dish if you would like it to be a diminutive richer.
Serve hot as a single dish or as a side to a roast.
You can also let it cool and cut into slices. You can then serve the slices with hot milk for breakfast. I can assure you that it is great and most without fail great than the porridge I grew up with.
I hope to bring you some other former recipes from the Vicenza area and also many others from the Veneto and Venice in hereafter articles.
A customary Polenta formula level From ItalyProfessional Gloves Tool,Work Gloves,Safety Product,Safety Gloves Works,Utility Gloves
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