Traditional Italian Polenta!

Polenta! This is my favorite option for making polenta, use it as a side dish for meat and chicken, with sauces, as pasta, replace it with bread - many options for your culinary creativity! This is a traditional Italian dish, which has been prepared since the times of the Roman Empire! Created many recipes from the simplest to the most sophisticated! They serve it as an independent dish or side dish, even as a dessert, it is good both in cold and in hot form! The best #polenta, of course, is from fine grinding, so look for such a larger grinding, you need to cook longer and the consistency will be different, but also very tasty! Polenta has a very soft, neutral, creamy taste, so it is ideally combined with the rich tastes of sauces and meat, experiment! I share with you a recipe from my Italian friends: 250 g. Cornmeal. 1.2 l of water Salt to taste Olive oil. In hot, but not yet boiling water, add salt and olive oil, and slowly, pour in a stream of corn flour, stirring with a whisk. Reduce the heat to low and mix until thick, then use a wooden spatula. We mix constantly from 10-20 minutes, depending on the flour, the finished polenta should not drain from a spoon! Next, transfer to a container lubricated with olive oil and leave until completely cooled! Cut the cold polenta portionwise and fry on 2 sides in olive oil until crisp! Enjoy your meal! By the way, the chilled polenta can be wrapped with cling film and stored in the refrigerator for up to 3 days, each time cutting off a portion of a piece!