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Polenta is made from cornmeal, therefore gluten-free. Very easy to prepare, I suggest served with pan-fried button mushrooms and roasted hazelnuts.
It’s the ideal gluten-free accompaniment, which is a change from the classic rice, pasta or potatoes.
For a long time I made a fuss of polenta, thinking it was complicated and easily missed. But once you get this stupid idea out of your head and pass the first test… what an idea! It’s super simple and quick!
And very quickly I found the perfect recipe (finally one that suits me and is appreciated by those around me) with an ultra creamy and smooth texture. So here is my recipe and my little secrets.
What is polenta?
Do you know what exactly polenta is? I admit, I had to check. It is a very fine semolina which is made from corn flour.
It is therefore an ingredient made from corn, which makes polenta a food naturally gluten free. It is characteristic because of its fairly yellow color.
Polenta is quite common in traditional Mediterranean cuisine, particularly in Italy and the south of France.
We start with brown the polenta (cornstarch so if you read correctly) in a little melted butter. We precook a little without browning, but this will give a little flavor to our polenta.
Then we add the liquid to cook cornstarch.
The polenta will gradually absorb the liquid as it cooks, thus thickening. This is why it is important to stir well regularly, thus avoiding any lumps.
We can prepare a polenta with only water or broth (vegetable or poultry), with a mix of water and liquid cream like in this recipe that I share with you, replacing the cream with milk semi-skimmed or whole, or even with 100% milk. I wonder if my mother didn’t make polenta like that when I was little.
It is important to season well with salt and pepper to obtain a very tasty polenta.
I suggest you add a little grated nutmegit works quite well. You can also add spices of your choice to flavor your polenta: zaatar, cumin, curry…
You can also add some herbs like Provence herbs or fresh or dried thyme. A few sprigs of thyme when serving will give you an elegant presentation touch but it will not add much in terms of taste.
Personally, I prepare small pots of homemade flavored salt : with fleur de sel or fine salt and dried herbs: Provence herbs, thyme, slightly crushed rosemary, marjoram… I use a ratio of 10% dried herbs and 90% salt. I let this mixture infuse for a fortnight before using it. Don’t hesitate to try it, you’ll see, it’s a perfect seasoning, used in cooking as well as as a table seasoning.
Optional: Add a little grated cheese. Comté or parmesan for example.
This will increase the ultra creamy and delicious side of your polenta. It’s optional but I guarantee it’s worth it, both in terms of taste and texture.
And for decoration when serving, I love adding crushed roasted hazelnuts, I make them at home. It’s up to you to decorate according to your taste.
Creamy polenta with pan-fried button mushrooms and roasted hazelnuts
Polenta is made from cornmeal, therefore gluten-free. Very easy to prepare, I explain the steps for a foolproof recipe. I suggest you serve it with button mushrooms fried in butter and homemade roasted hazelnuts.
To prevent sleep
Optional for the polenta
Prepare the ingredients
Prepare the mushrooms
Enjoy your food !
Enjoy