Call Me Silly, but I always thought the polenta is a Mexican court. After all, it was made of corn flour and corn seem to get the ball on cute Mexican restaurants. Curiously, I had a misunderstanding - in reality, two misunderstandings. Number one is that polenta is actually an Italian peasant dish. The second misconception is that just because you say Mexican restaurant is not on the sign is to tell the truth (which was certainly not MexicoFood).
Indeed, with pizza and pasta, polenta is one of the three main food of Italy. Although I was never a fan of fried polenta, fried polenta, I have a day and that was a different story. I am also firmly convinced that if the love of your life, you know where they came from before cooking. After all, living culture through the taste and smells of food.
For research, I discovered some facts polenta big enough. The number one made the trip polentaprimitive Italy. When they connect to create dishes (back in their own way to the cave opening days) was created as polenta. At that time, had to do with water and seeds of wild grasses to form a thick paste. It 'was then roasted and fell into the sea. He gave no corn.
The polenta was the equivalent of bread in Italy at that time. The yeast was very hard to find now. Roman legions brought polenta anywhere. It was made of wheat, beans or garbazoCeci. They roast the seeds, crush them and put them in their bags. When stopped, they would then field corn kernels, and cook as porridge. Eaten as porridge or may be in the cake to harden semi-fermented. Think about it, polenta, almost half of the Italians to conquer the world.
Another surprising fact, the crushed grains of polenta is used to make the first real meal. This (for a while ') does not change much inpeasant life and, therefore, nothing much has changed in the world of polenta. In the 15th century, when Mr. Columbus corn back from the New World. This culture was delicious become prosperous in northern Italy, where rainfall is abundant. Shortly after, was used as an ingredient in polenta and not just a peasant dish, but a judge for all, preferably, also the bread and pizza. The rest is history polenta.
My polenta? I love french fries. L 'What follows is the best way to do this:
"You could conquer the world of fried polenta *
Ingredients: 1 ½ teaspoon salt 1 cup yellow cornmeal, 3 and ¼ cup boiling water 2 tablespoons butter, sour cream (if desired) and ¾ cup water.
1) Spray a 9 x 5 inch loaf with cooking spray
2) In a saucepan, mix cornstarch and ¾ cup water. Add 3 cups of boiling water and salt and ¼. Cook over medium heat for about nine minutes,stir constantly until the mixture boils, reduce heat.
3) Cover and simmer for 10 minutes, stirring occasionally, until thickened. Pour into a loaf pan.
4) Cover and refrigerate for 12 hours. Invert pan to release the module.
5) Cut into ½ inch thick. Coat slices with flour dust. In a large skillet melt 2 tablespoons butter over low heat. Bake slices for about 5 minutes per side until golden brown.
6) Enjoy the delicious taste of cream on top, ifdesired.
Sources:
Base of recipe from Betty Crocker
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