italian polenta (family recipe)

                                                                                                                                                                                                ❤     polenta 
 
                                               
Polenta is a staple of Nothern italian cuisine (and,to lesser extent ,central italian one,e.g. tuscany) and itd consumption is traditionally associted with lower classes,
as in times past cornmeal mush was an essential food in their everyday nutrition..


As it is known today ,polenta derives from earlier forms of grain mush (known as puls or pulmentum) in latin or more commonly as gruel or porridge, commonly eaten since Roman times.Before the introduction of corn from America in the 16th century polenta was made with such starchy ingredients are farro ,chestnut flour,millet spelt,and chickpeas

Polenta has a creamy texture due to the gelatinization of starch in the grain.however its consistency may not be completely homogeneous if a coarse grind or hard grain such as flint corn is used .

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 Historically, polenta was served as a peasant food in north america and europe .
the reliance on maize ,wich lacks readily accessible niacin unless cooked with alkali to release it ,as a staple caused outbreaks of pellagra throughout the american south and much of europe until the 20th century.
in the 1940 and 1950s, polenta was often eaten with salted anchovy or herring , sometimes topped with sauces.

Polenta takes long time to cook,typically simmering in four to five times its volume of watery liquid for about 45 minutes with near-constant stirring, necessaary for even gelatinization of the starch.some alternative cooking techniques are meant to speed up the process , or no to require supervision . Quick-cooking polenta is widely used and can be prepared in a few minutes, itis considered inferior to polenta made from unprocessed cornmeal and best eaten baked or fried.

Cooked polenta can be shaped into balls, patties, or sticks, and then fried in oil, baked or grilled until golden brown, fried polenta is called crostini di polenta or polenta fritta ..




  our recipe for today is : italian polenta  

the ingredients:

• 10 cups water 
• tablespoon sea salt 
• 2 cups polenta ( coarse yellow cornmeal)
• 1/4 cup mascarpone cheese

optional ingredients:

• 1 cup freshly grated Parmigiano cheese (parmesan)
• 1/4 pound (1 stick) butter 
• 1/2 cup mascapone cheese 

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instructions :

• Put 10 cups cold water in a heavy_bottom pot with olive oil and salt .bring to a boil
• Add the polenta to the water in a gentle stream, whisking or stirring vigorously in the same direction ,as you  pour it in
•  Reduce the heat to medium-low so that the water is simmering.
• Stir continuously for the first 2-3 minutes to avoid any lumps
• When the polenta stars to mildly bubble away , stir it every few minutes to prevent it from sticking.Using a wooden spoon, scrape the bottom and sides.Adjust the heat as necessary.
• Cook for 35-40 minutes .the polenta mixture will be thick and glossy and just pulling away from the sides.
• to finish the polenta ,turn off the heat and stir in cheese .you can also add the butter and the mascarpone cheese .

                                               

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