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- Pour water into large heavy pot (cast iron if available), add in salt and bring to a boil. Reduce heat so water is just simmering. Pour the corn meal slowly using a wire whisk egg beater (or possibly through your fingers) in a steady slow stream, while churning the corn meal and water with the whisk (to minimize lumping of corn meal) till all of the corn meal has been used up. Stir with whisk a few times, then cover and cook at low temperature. Stir mix thoroughly every few min with whisk or possibly wooden spoon for about 30 to 45 min or possibly till mix stiffens and pulls away from the sides of the pan. The polenta is ready.
- Slowly invert the polenta on to a wooden or possibly plastic serving board or possibly large dish, shaping to resemble a cake. Using a double strand of white sewing thread begin slicing polenta into "bread slices" by cutting from one side and then from the other side. To keep polenta hot, cover with a clean, white dish towel. Serve.
- Polenta in Italy is served as a substitute for bread and can be served with any dish, stew or possibly fish. If any polenta is left over, let it cold, wrap it up in the white dish towel and place in refrigerator for later use. It can be toasted in the toaster oven and eaten with your favorite cheese, cool cuts, salads or possibly your next main meal. When served warm, a piece of soft cheese can be placed under the slice or possibly mixed with the polenta for a snazzy taste. The crust which is left in the pan, when dry, is like tortilla chips. Delicious.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 400g | |
| Recipe makes 4 servings | |
| Calories 275 | |
| Calories from Fat 11 | 4% |
| Total Fat 1.33g | 2% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 113mg | 3% |
| Total Carbs 58.99g | 16% |
| Dietary Fiber 3.0g | 10% |
| Sugars 1.24g | 1% |
| Protein 5.4g | 9% |
