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Publié par escoffier sandrine

Polenta is a speciality dish from the Savoy area of France; it’s similar to buck wheat semolina but it is made from corn. Polenta is often used in France as an accompaniment for meat in sauce and stews like Daube Provençale or Bœuf Bourguignon.

In this recipe, the polenta is fried but in the standard recipe you can omit the frying step and enjoy Polenta as it is.

For 2 people


100g (4oz) polenta

20g (1oz) butter

1 small onion or shallot

40cl (1 pint) water

Salt and pepper


Heat up the salted water with the chopped onion or shallot, add pepper to taste. When the water boils add the Polenta gradually.

Cook for 10 minutes, stirring frequently. Beware of water splashes when you stop stirring.

When the polenta is cooked, spread a 1cm layer onto some grease-proof paper or a silicone baking sheet.

Leave to cool completely.

When the polenta is cold, cut it into squares or the shape of your choice.

Melt the butter in a frying pan and fry lightly until golden brown on each side.

If to your taste, you can add a little grated cheese at this point.

It’s great with any meat stews.

You can also enjoy Polenta on its own or with petit salé (cured pork), or vegetables of your choice (to be added at the beginning when you start cooking the Polenta).

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