Polenta is part of the staple diet of Italy.
While it was originally most common in the north of Italy, today it is a popular dish which is enjoyed throughout Italy and in many other parts of the world.
Makes 4 to 6 servings
- 1 cup cornmeal, preferably stone-ground
- 4 cups chicken broth, water, or milk
- 1/4 teaspoon salt
- Grated Pecorino Romano cheese
Whisk the cornmeal, milk, and salt in a saucepan.
Cook, whisking constantly, over medium-high heat, for about 5 minutes, or until thickened.
Reduce the heat to low.
Simmer, stirring occasionally, for about 2 minutes.
Remove from the heat.
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