Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, poulenta (polenta). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Poulenta (polenta) is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Poulenta (polenta) is something that I have loved my entire life. They are fine and they look wonderful.
Polenta is a hearty, classic Northern Italian style dish. This is my Nonna's version, made using cornmeal only and topped with a hearty sausage ragu. Mikko Malmivaara/Polenta Polenta: Aino Kinnunen - viulu Jonna Lankinen - viulu Olli Sippola - viulu Mikko.
To begin with this recipe, we have to first prepare a few components. You can cook poulenta (polenta) using 6 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Poulenta (polenta):
- Make ready 2 cups water
- Prepare 1 cup evaporated milk
- Make ready 3/4 cup black raisins
- Take 6 tbsp sugar
- Make ready 1 1/3 cup cornmeal
- Take cinnamon (optionally)
Polenta w wielu krajach jest daniem tradycyjnym. Nie istnieje jeden przepis na polentę, jednak składniki są zazwyczaj podobne. Zobacz jak w prosty sposób zrobić ją. Crispy Polenta Cakes are tasty on their own, or topped with something.
Steps to make Poulenta (polenta):
- Boil the water with the raisins over medium heat for 5-6 minutes.
- Then add the milk, the sugar and the cornmeal.
- Stir constantly with a whisk until the pudding thickens.
- Serve in bowls and sprinkle with cinnamon.
Try it with Balsamic Marinaded tomatoes, like a polenta bruschetta! Rhymes: -ɛntə. polenta (countable and uncountable, plural polentas). Any of various types and consistencies of a starchy accompaniment to a meal made from coarse maize-meal porridge, sometimes fried or grilled. Polenta definition: a thick porridge made in Italy, usually from maize Word Frequency. polenta in American English.
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