Tatjana’s Polenta

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Tatjana, a dear friend of mine, who is by the way an excellent home chef, was very supportive about my new iniciative, so she decided to contribute to my blog by adding her recipe for polenta. Check it out; it is so simple yet so very tastefull!
Thank you!

Polenta is a dish of boiled cornmeal typical for the areas of Posočje and Kras. It originated in Italy, where it was known since Roman times. Before the introduction of corn from the New World in the 16th century, polenta was made with others ingredients, such as chestnut flour, millet, and so on.

Polenta is a simple, filling meal, but takes a slightly longer time to prepare. In the past it was cooked in a pot on open fire. When hot, it was eaten with milk, while leftovers were grilled and consumed with cheese, yogurt, or goulash.

Even nowadays, polenta can be ordered in every respectable restaurant in this part of Slovenia. Should you like it, feel free to use the following recipe:

Ingredients:

  • 125 grams of cornmeal;
  • 1 litre of water;
  • 1 teaspoon of olive oil;
  • pinch of salt;
  • 10 grams of grated cheese.

Steps

Add salt to water and boil it. Add olive oil. Pour in cornmeal and stir constantly. Cook 20 minutes on moderate heat. While cooking, mix in grated cheese. Stir several times.

When cooked, pour into an oblong mould and cool. Before serving, cut it and grill it. Perfect with soured milk or goulash.

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