One of the favorite side dishes for Transylvanian recipes is polenta. Although it is a Romanian recipe, many Transylvanian Hungarians have introduced it to their menu. In many places in the country, it is consumed instead of bread. There are many types of polenta recipes, today we will make the simplest recipe.

Let’s Start to Make Polenta

We need a half pound of corn flour, not very fine.

Corn flour in a bol

And in the end we’ll need some butter, I used salted butter.

Butter

In a pot, we boil about a litter of water in which I put a tablespoon of salt.

Boiling water in pot

When the water boils, we start to turn the flour into the water, stirring constantly with an eggbeater.

After I put all the flour, I put the fire down, and let it boil for about 10-15 minutes, stirring always to not burn.

Mixing corn flour in boiling water

Polenta is boiled well when it begins to peel off the edges of the pot, it is important to mix often.

Some make’s polenta more flowing, others thicker, depending on how they like it.

In the end, we put about 100 g of butter, stir until the butter melts and the cornmeal becomes creamy.

Adding butter in polenta

And that’s what we’ve done, we can serve it hot or roll it over a wider dish and let it cool down a bit.

It can be served as a side dish near various meat stews, like pork shoulder stew with mushrooms and sour cream.

Polenta is ready

polenta of cornflour

Polenta

Course: Side Dish
Cuisine: Romanian, Transylvanian
Keyword: polenta, side dish
Cook Time: 20 minutes
Total Time: 20 minutes
Servings: 4 people
Author: Timea
One of the favorite side dishes for Transylvanian recipes is polenta. Although it is a Romanian recipe, many Transylvanian Hungarians have introduced it to their menu.
Print Recipe

Ingredients

  • 250 g cornflour
  • 1 tablespoon sea salt
  • 100 g butter

Instructions

  • We need a half pound of corn flour, not very fine.
  • And at the end we'll need some butter, I used salted butter.
  • In a pot we boil about a liter of water in which I put a tablespoon of salt.
  • When the water boils, we start to turn the flour into the water, stirring constantly.
  • After I put all the flour, I put the fire down, and let it boil for about 10-15 minutes, stirring always to not burn.
  • Polenta is boiled well when it begins to peel off the edges of the pot, it is important to mix often.
  • Some make's polenta more flowing, others thicker, depending on how they like it.
  • At the end we put about 100 g of butter, stir until the butter melts and the polenta becomes creamy.
  • And that's what we've done with the pork, we can serve it hot or roll it over a wider dish and let it cool down a bit.

Good appetite!