Friday, January 21, 2011

Cakes Polenta

Polenta cakes
Preparation: 20 min
Cooking time: 5-20 minutes
Serves 6
250 g polenta (cornmeal)
1 liter of milk
50 g grated parmesan
2 tablespoons olive oil
1 teaspoon sugar
1. In a saucepan (preferably high to avoid overflow), bring the milk to a boil with the salt and sugar. Pour the semolina semolina in the simmering liquid. Cook stirring constantly until mixture forms a compact mass standing out from the walls of the pan. The cooking time can vary from 5 minutes for precooked polenta, or from 15 to 20 minutes on average meal more or less fine.
2. Remove from heat and stir in Parmesan. Pour polenta into an oiled baking pan. Spread by leveling the surface with a spatula. Let cool, then cut into rounds or triangles.
3. Brush with olive oil before grilling 1 minute per side under the broiler

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