Italian secrets: polenta. Cooking recipes

Italian cuisine is rich in interesting, tasty and uncomplicated dishes. One of these is polenta. Recipes for its preparation are known since when another dish was considered the food of the poor. This is not surprising, since the classic set of products is very simple: corn croup, water and salt. Let's look at the original recipes of polenta.

Classical polenta

Recipes always have a basis. For polenta the basis is corn groats. Whatever the additional ingredients, you first have to bake the polenta itself. Use a saucepan with a thick bottom or a cauldron. Bring water to a boil, salt. Gradually sprinkle the croup and stir. Fire put on a maximum, this will help prevent the formation of lumps. After you have filled the rump, turn down the gas. Brew for half an hour. Do not forget to mix the polenta. It should thicken and begin to lag behind the walls of the pan. After this, put the ready porridge on a dish - let it cool down. Then polenta is cut into portions.

Mushroom polenta

The recipes of this polenta are numerous. It can be done with any mushrooms: with whites, mushrooms, honey agarics. Prepare a dish with chanterelles. The basis is already cooked polenta. For the sauce you need to take it: fresh or canned tomatoes, chanterelles, mushrooms, mozzarella, white wine, cream and olive oil, onion, seasoning. In a frying pan in olive oil, save the onions and garlic, previously shredded. Add chopped mushrooms, tomatoes, saffron. Salt, pepper. Stew on low heat for 20 minutes. After the frying pan was removed from the fire, add parsley and thyme. Cut the polenta into slices. Form anoint with oil, put polenta in it, and on it - slices of mozzarella cheese and ready mushroom stew. In the oven, hold the dish at 200 degrees for 20 minutes. After the specified time, the dish will be ready.

Polenta - recipe with minced meat

Prepare a hearty and tasty meat polenta. For this, take ground beef, salsa sauce, butter, onion, parmesan, seasoning. Melt the butter. Fry in it onions, minced meat. Add salsa, a small amount of water and put it out for a few minutes. In the form we put the melted butter, on it - the polenta cut by slices, from above we sprinkle with a Parmesan, we spread a layer of a meat stuffing, behind - again a layer polenta, cheese, again forcemeat. The top layer can be any. It must be sprinkled with cheese and poured with melted butter. In the oven, the cake will stand for half an hour at a temperature of 150 degrees.

Polenta with squid

For this dish you will need squids, green peas, tomatoes, white wine, olive oil, capers, garlic, greens, salt, pepper and ready-made polenta. Recipes with seafood can be changed by adding in them some or other kinds of ingredients. This list of products can be supplemented, for example, with prawns. In a frying pan fry large pieces of garlic, peeled and sliced squid (shrimp), pour a glass of white wine, evaporate. Add the tomatoes. They should be freed from the pelts and cut into small pieces. Stew for 20 minutes. Garlic throw, add greens (parsley, dill), peas and capers. Hold for a few more minutes, add to the hot polenta.

Sweet and spicy, hot and cold - in any form is good polenta. The recipe with the photo clearly demonstrates what a ready-made dish can be if you show a little imagination.