Polenta is corn grits or flour, brewed with water and cooked in a special way. In Moldova, a similar dish is called "mamalyga" and cream or cheese is added to it. In Italy, polenta is what is served with a variety of sauces. They make her taste richer.
Polenta with sauces
First, make porridge from one and a half liters of water and four hundred grams of cornmeal. It is boiled for about 45 minutes, it must be constantly stirred until the entire amount of water has been absorbed. Put the polenta in the tray and flatten it - this must be done before it hardens. Then it can be cut into neat slices. Pepper sauce: heat olive oil, add a clove of garlic, warm it, and then discard. Throw the basil leaves and do the same actions with them. Fry chopped bell pepper in the prepared oil for five minutes, add three tablespoons of milk to the pan, pepper and salt. Boil. Turn off and cool, mashed with a blender. For eggplant sauce, peel one eggplant, salt, squeeze.
Then fry in oil with sage and garlic. Then, as with
pepper sauce, add milk, boil, cool and grind in a blender. Cut the frozen polenta into squares, fry in oil. Serve with two sauces.
Tunisian corn polenta
Porridge and casseroles made from this cereal should only be eaten hot. In a pre-warmed state, few will like them. And they can even instill in you a dislike for corn grits. If this happens, you need to cook one of those delicious dishes in which polenta is so good. Photos from culinary magazines, bright and colorful, can lead to a variety of experiments in the kitchen. For example, cook Tunisian corn mamalyga with cheese and tomato sauce.
Make the sauce first. Chop onions, petiole celery and garlic.
Fry them in butter. Wait for the garlic to turn a little brown. Then put in the pan raw squid (about three hundred grams), cut into long strips. After three minutes, make the fire stronger, add four diced tomatoes and a glass of white wine. Wait until the mass boils again, reduce the heat and simmer for thirty minutes. Add a teaspoon of sugar, salt and green peas. For another fifteen minutes, simmer over low heat. Then add thyme or
Provence herbs. Squids, if desired, can be replaced with rabbit or chicken, fish fillet, peeled shrimp. Only the latter should be put in the sauce much later, since they will reach readiness faster.
In parallel with these actions, polenta should be prepared. This means that in boiling water (three glasses) you need to pour a glass of corn grits, stir and cook for ten minutes. Add one and a half glasses of finely grated cheese. You can cheese, feta, suluguni or Adyghe. Stir, add greens and cook for another thirty minutes. Serve on a large plate, on which sauce is laid on top, and polenta on the bottom. This dish must certainly be hot.