Basic polenta

Basic polenta
  • 150 Dekagram (dkg) corn flour
  • 200 Millilitre (ml) water
  • 1 Tea spoon (tsp) salt
  • 1 Table spoon (tbsp) butter
  • 2 Table spoon (tbsp) milk

season: Whenever

occasion: 4Kids, 4Family

origin: Traditional (National&Religious)



Polenta is a form of conmeal and it is eaten on northern Italy in place of rice or pasta. It can be side dish or served with various topping it can be perfect dinner. Bring the water to the boil in a large saucepan and add the salt. Reduce the heat to a simmer an begin to add the polenta flour in a fine rain. Stir constantly with a whisk until the polentahas all been incorporated. Continue to stir the polenta over low to moderate heat until it is stick mass constantly stirring. This may take from 15-30 minutes depending on the type of flour used. For best result never stop stirring the polenta until you remove it from the heat. Before finishing the cook add the milk and butter also. When the polenta is cooked spoon into a flat heat resistant bowl and bake in the oven for 20 minutes on high heat, if you want. You can serve without baking as well. Serve with meat or tomato sauce, cheese or other sauces.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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