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# Corn polenta

Polenta is basically cereal flour boiled in water until thick. It was a common peasant dish in many areas of Italy, thus many versions exist, varying in consistency (from almost liquid to thick enough to make slices) and cereals used.

Polenta is not to be eaten alone; instead, it may be served in a variety of ways:

• as a side dish, often with meat

• with a side dish, like peas

• with a sauce, such as meat sauce or tomato sauce

• transformed in a main dish melting in it a slice of a savoury cheese

• ⏲️ Prep time: 1 h

• 🍽️ Servings: 4

# Ingredients

• 500 g corn flour. Consider that not all corns are suitable for polenta.

# Directions

1. Pour all the flour in 3 l fresh water and stir with a whip until no lumps remain.
2. Heat until boiling, stirring slowly with a big spoon.
3. Cook on low fire for about 1 hour. Stir very often. If it thickens too much, add water.
4. Season with salt.

# Credits and Notes

• Some or all of the text on this page was written by pestanzul.
• The text on this page was taken from Based Cooking or a fork and is under The Unlicense.

This page was last edited on 2026-09-09 03:48:15.

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