Polenta

Preparation info

  • Difficulty

    Easy

Appears in

Yashim Cooks Istanbul

Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

  • About

Polenta should be cooked according the packet instructions, if there are any. In Venice nowadays you can buy it ready made, delicious. Signora Contarini makes it come la seta, like silk, by sifting the grains into boiling water and stirring for an hour continuously.

Ingredients

  • salt
  • water litres/ pints
  • polenta (corn meal) 250 g/½ lb

Method

  • Boil the salted water. When it simmers, start to sift the polenta through your fingers into the water, stirring all the time. Carry on stirring, like Signora Contarini, for at least half an hour, until the polenta peels in a wedge from the side of the pan.
  • Pour out the polenta onto a large lightly oiled chopping board or baking tray. You can dot it with butter and eat straight away or let it set, then grill or bake slices to go with the guinea fowl.