One of the favourite 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.
Table of Contents
Let’s Start With Ingredients From Easy Polenta Recipe
We need a half-pound of cornflour, not very fine.
And in the end, we’ll need some butter, I used salted butter.
How to Make Polenta?
In a pot, we boil about a litre 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 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.
Polenta is boiled well when it begins to peel off the edges of the pot, it is important to mix often.
Some make this dish 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.
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.
Serving
It can be served as a side dish near various meat stews, like pork shoulder stew with mushrooms and sour cream.
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Good appetite!
Polenta
Ingredients Â
- 250 g cornflour
- 1 tablespoon sea salt
- 100 g butter
InstructionsÂ
- 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.
