Here's how to make polenta the northern Italian dish where for many centuries has replaced bread.
It's ideal as first or main course and was once considered food of the poors, nowadays evokes the flavors of a time.
Called yellow flour it froms the most common type of Italian polenta and it's obtained from grinding more or less a normal corn.
Making polenta good...
The choice is naturally in the flour, which must be of high quality and fresh. It should NOT be stored long because it easily becomes perishable.
Formerly polenta in Italy was made on wooden fire using a classic copper pot NOT tinned. Now it's difficult to find this type of pot. But there are good pots on the market very effective with a copper bottom. This metal is an excellent heat conductor so it's the best for cooking polenta.
One hour is enough, although some say 40-45 minutes. Generally remember more polenta cooks more digestible and good it is. And remember to stir always in the same direction.
And indeed if you are really looking for making polenta good my tip is to make it with a cooper polenta pot.
This is the type of pot used by Italian grandmothers a few decades ago when all the Italian cookware was made in cooper. The old fashioned way turns back more often than ever, and it could happen to see cooper pots hanged on walls of some Italian kitchens even today.
1. Put the water in a pot and bring to a boil. Add salt.
2. Pour in the polenta flour, making sure that there's NO lumps.
3. Stir the polenta flour with a whisker to break any lumps which may have escaped.
4. The good housewives at this point, keeps stirring every 4-5 minutes with a wooden spoon.
5. After about 1 hour the polenta is ready. In the last few minutes it's better to stir vigorously.
6. It's time to serve the polenta on a plate with a nice sauce as you like.
Polenta leftovers become hard the day after, so they are nice cut into slices and served grilled or eaten as fried polenta.