Yellow Polenta milled from French maize of non-GM origin
Made by grinding corn into flour, or meal. It has a rich yellow, yolk-like colour, and a slightly sweet flavour
INGREDIENTS: Corn (Maize)
Use a ratio of 1 part polenta to 4 parts salted water. For extra flavour use stock instead of salted water.
- Bring water/stock to boil in a large saucepan. Add polenta slowly into boiling water, whisking steadily until the mixture is smooth with no lumps.
- Reduce heat to low and simmer, whisking regularly till the polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose.
- Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When the polenta is too thick to whisk, stir with a wooden spoon.
- Polenta is done when the texture is creamy and the individual grains are tender.