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A polenta is made from corn semolina, therefore gluten -free. Very easy to prepare, I offer you served with pan -fried Paris mushrooms and roasted hazelnuts.
It is the ideal accompaniment, gluten -free, which changes classic rice, pasta or potatoes.
I have long made myself a whole world of the polenta, thinking that it was complicated and easily rated. But once this stupid idea was raised and the first past test … but what an idea! It’s super simple and fast!
And very quickly I found the perfect recipe (well the one that suits me and which is appreciated by those around me) with an ultra -creamy and creamy texture. So here is my recipe and my little secrets.
What is polenta?
Do you know what exacta is exactly? I admit, I had to check. It is a very fine semolina that is made from corn flour.
It is therefore an ingredient made from corn, which makes the polenta a food naturally gluten -free. It is characteristic of its fairly yellow color.
The polenta is quite common in traditional Mediterranean cuisine, especially in Italy and the south of France.
We start with Bring back the polenta (the cornstarch So if you have read correctly) In a little melted butter. We make a little bit of a little attention, but it will give a little taste to our polenta.
Then we Add the liquid to cook cornstarch.
The polenta is gradually going Absorb the liquid by cooking, thickening thus. This is why it is important to Stir well regularly, thus avoiding any lump.
We can prepare a polenta With only water or broth (vegetable or poultry), with A Mix Water and Liquid Cream As in this recipe that I share with you, by replacing the cream with milk skim or whole half, or with 100% milk. I wonder if my mother was not polenta like that when I was little.
It is important to Season well with salt and pepper To get a tasty polenta.
I suggest you add a little grated nutmegit works quite well. You can also Add the 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 at the time of use will make you an elegant touch of presentation but that will not bring much in terms of taste.
Personally, I am preparing small jars of Homemade flavored salt : with fleur de sel or fine salt and dried herbs: Provence herbs, thyme, rosemary a little crushed, marjolaine … I put a ratio of 10% dried herbs and 90% salt. I let this mix infuse a fortnight before using it. Do not hesitate to test, you will see, it is a perfect seating, used in cooking as well as in table seasoning.
Optional: add a little grated cheese. Comté or Parmesan for example.
This will increase the ultra -creamy and gourmet side to your polenta. It is optional but I guarantee you that it is worth it, both in terms of taste and texture.
And for the decor at the time of dressage, I love to add crushed roasted hazelnuts, I make them home. It’s up to you to decorate according to your taste.
Creamy polenta with pan -fried Paris mushrooms and roasted hazelnuts
A polenta is made from corn semolina, therefore gluten -free. Very easy to prepare, I explain the steps to you for an inratable recipe. I offer you to serve it with butter -pan -fried Paris mushrooms and homemade roasted hazelnuts.
To prevent standby
Optional for polenta
Prepare the ingredients
Prepare the mushrooms
Enjoy your food !
Enjoy
