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Polenta (/ p ə ˈ l ɛ n t ə, p oʊ ˈ-/, Italian:) [2] [3] is an Italian dish of boiled cornmeal that was historically made from other grains. It may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. [4] The variety of cereal used is usually yellow maize, but often buckwheat, white maize, or mixtures thereof ...
Mămăligă (Romanian pronunciation: [məməˈliɡə] ⓘ;) is a polenta made out of yellow maize flour, traditional in Romania, Moldova, south-west regions of Ukraine and among Poles in Ukraine, Hungary (puliszka), the Black Sea regions of Georgia and Turkey, and Thessaly and Phthiotis, as well as in Bulgaria and in Greece. [3]
Cornmeal is a meal (coarse flour) ground from dried corn (maize). It is a common staple food and is ground to coarse, medium, and fine consistencies, but it is not as fine as wheat flour can be. [ 1 ] [ 2 ] [ 3 ] In Mexico and Louisiana, very finely ground cornmeal is referred to as corn flour .
Bring water, oil, and sea salt to a boil in a 4-quart heavy pot, then add polenta in a slow stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and cook at a bare simmer, uncovered, stirring frequently with a long-handled spoon, 45 minutes. Remove from heat, then add butter and stir until incorporated. Serve ...
1. Heat the broth, cornmeal, bay leaf and black pepper in a 3-quart saucepan over medium heat to a boil. Stir in the oil. Cook and stir for 10 minutes or until the mixture is thickened. 2. Remove and discard the bay leaf. Stir the basil and cheese in the saucepan. Spread the polenta in a greased 9-inch pie plate.
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Many islands in the West Indies, notably Jamaica, also use hominy (known as cornmeal or polenta, though different from Italian polenta) to make a sort of porridge with corn starch or flour to thicken the mixture and condensed milk, vanilla, and nutmeg. In the Philippines, hominy (Tagalog: lagkitan) is the main component of dessert binatog. [11]