Ingredients (for 4 portions)
|4 portions||2 portions|
|1½ quarts (1 liter) water||3 cups (750 ml) water|
|½ pound (250g) coarse cornmeal*||¾ cup (130g) coarse cornmeal*|
|1½ tsp salt||¾ salt
|Parmesan cheese (approx. 2 ounces or 50g)||Parmesan cheese (approx. 1 ounce or 25g)|
|3 tbs butter||1½ tbs butter|
Bring the water to boil in a large pot, add the salt.
Pour the cornmeal in and while whisking bring to a boil.
Simmer at small flame for 40-50 min (depending on type of cornmeal), stirring frequently to prevent lumps.
Turn off the heat. Add the butter, and stir until melted and add the grated Parmesan.
Traditionally, in northern Italy and the Italian speaking part of Switzerland, Polenta is a common meal. It is cooked in a copper pan over the wood fire, cooked very slowly for about 1 hour.
In the Italian speaking part of Switzerland and northern Italy, Polenta is traditionally served with rabbit or alternatively with a mushroom stew or simply with added butter and cheese and a green vegetable, such as brussel sprouts, kale or spinach.
*When available use polenta «dorata» (mediumly ground yellow cornmeal) – and corn (maize) is gluten-free!
Tip: instead of the Parmesan you can add Gorgonzola (cut into small pieces).