I recollect my gramps standing at the stove, stirring a big pot of the stuff, together with every in 1 trial inward a piece or then of the thick, bubbling polenta would burp out of the pot together with on to his hand. He would boundary dorsum together with outcry something, which to my really immature ears sounded form of like, “hey, or then fun girl!”
Of course, years afterwards I realized he was truly saying, “vaffanculo.” I’ll permit y'all interpret yourself. By the way, 1 agency to avoid the wrath of the molten mush is to accommodate your oestrus to hold a squeamish gentle bubble.
Besides severe burns, there’s non a lot that tin larn incorrect amongst this recipe. As long every bit y'all stir it inward slowly, whisking constantly, together with simmer it until it’s perfectly soft, y'all volition accept 1 of the world’s peachy comfort foods, together with a beautiful base of operations for whatever release of stews or braises. Enjoy!
Ingredients for iv Portions:
4 cups H2O or broth
1 loving cup polenta (you tin role regular corn meal, but it’s non every bit like shooting fish in a barrel to operate with, together with the texture isn’t every bit interesting)
1 tsp salt
2 tbsp butter
1/2 loving cup finely grated Parmigiano-Reggiano
Note: if your enquiry is, “can y'all add together [blank] to this recipe,” the answer is yes.
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