Master Recipe For Polenta
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- Red wine
- Water
- 2 c Coarse italian cornmeal
- Tomato
- Mushroom sauce
- Salt
- Polenta
- Beef
- Butter
- Capers
- Cut
Possible health benefits
General information, not medical advice.
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Tomato
High in protein · 1.2 g per 100 g, 21% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of vitamin C · 23 mg per 100 g, 29% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Tomatoes, green, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- *Use this recipe to make the basic polenta required for preparing the "Polenta `Lasagne' with Beef, Tomato, and Red Wine Sauce", "Soft Polenta with Porcini Mushroom Sauce", and "Polenta Crostini with Tuna Butter and Capers." Many of these dishes require that you cook the polenta, cool it, and cut it into squares. However, the soft polenta prepared to serve with Porcini Mushroom sauce has a looser texture. If you find that the polenta made from this master recipe is too stiff for the soft polenta and mushroom dish, stir in 1/4 c boiling water to "loosen" it. TO COOK: Bring 7 c water to boil in a large saucepan. Add 1T salt. Stirring constantly with a long-handled wooden spoon, add cornmeal in a slow, constant steam o prevent lumps from forming. Simmer, stirring consntly until polenta is very thick and creamy and pulls awarom the sides of the pan, 25 to 30 min. Proceed immediately a ructed in the individual recipes. MICROWAVE VERSION: (Just as good but er) Put 1 T salt, the cornmeal, c water in a 4 qt microwave-safe bowl. Cover and chis mixture on high power, stirring every 6 min until cr 24 min in all. Proceed immediately as your are ucted in the individual recipe of your choice. Makes 7 cups. * Because polenta contanly cornmeal, salt, and water, the texture of the cornme important. Unless you have access to a specialty foop or want to use mail order, the exact texture of the cornme you find taly is unavailable in the US. To find out how to best approximate Italian po, using cornmeal that is available here, COOK'S tried m it with fine-ground, coarse-ground, and an equal re of the two types (in all cases, Goya brand meal wad).
Plating
Cookware for this recipe
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Large pot
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Saucepan
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Mixing bowl
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Chef's knife
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Wooden spoon