1 сup cornmeal 200 grams | |
1 ounce butter 25 grams | |
2 ounces Mozzarella cheese 50 grams | |
2 pints water 1 liter | |
to taste salt | |
to taste fresh cracked pepper | |
to decorate dill |
And love - it is the main ingredient!
Please note that I am not a nutritionist. The nutrition information is provided for reference only and is approximate. It is calculated using one of the online calculators, like this one.
Polenta is a creamy corn porridge. In Ukraine, it is called “Kukurudziana Kasha”. It is made with cornmeal, salt, cheese, butter, water, salt, pepper, and dill. This corn porridge is really easy to make, the texture is creamy, silky, and smooth. So delicate!
Originally, people serve corn polenta or kasha with pulled pork or “skvarky” which is sauteed onion with pork fat, another name for this is “salo”. The closest alternative for salo will be porchetta or fatty bacon. You need to chop the onion, add salo or bacon and saute over medium heat until the onion will be nicely brown and the bacon reduces fat and gives all of its juice to the onion. Serve this skvarky on top of the cornmeal porridge and enjoy a silky and creamy corn polenta.
Yes, absolutely, you can add half water, and half milk.
Mozzarella cheese is a good neutral option. This cheese doesn’t have a strong flavor which helps to form a perfect texture of the corn polenta. You can add feta cheese, cheddar cheese, parmesan cheese, gouda cheese, or cottage cheese, too.
Add a little bit of water and whisk it again. Milk will also work great.
Serve pork chops, veal patties, or honey lemon chicken, roasted turkey, or slow-cooked beef with creamy cornmeal porridge.
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1
Done
1 min
|
Gather Ingredients |
2
Done
1 min
|
Pour water |
3
Done
1 min
|
Add cornmeal |
4
Done
2 min
|
Mix |
5
Done
14 min
|
Cook polenta |
6
Done
1 min
|
Add butter & cheese |
7
Done
|
Enjoy |
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