How to make classic polenta with corn flour, recipe from ancient traditions, excellent if eaten alone with parmesan, ideal for making matuffi seasoned with tomato or ragù.
Ingredients for 4 people
- 500 gr of corn flour
- 2 and a half liters of water
- 2 tablespoons of olive oil
- salt
How to make classic polenta with corn flour
Put the water, salt and oil in a saucepan.
Before boiling, pour in the corn flour and mix, bring to a boil and continue cooking over moderate heat, stirring constantly, for about an hour.
When cooked, turn it over onto a wooden tray or onto a napkin dusted with corn flour.
Matuffi or polenta with parmesan and meat or mushroom and tomato sauce
By decreasing the weight of the flour, a less dense polenta is obtained which can be layered in plates by placing a layer of polenta, one of Parmesan and one of meat sauce, or mushroom sauce or tomato sauce.
Serve hot.
