Polenta as a carbohydrate supplier
Hot, yellow and steaming – so Polenta lands traditionally prepared on the table, and is therefore particularly in the autumn and in the Winter a popular snacks. Hot a is, however, already in the preparation, the cooking of Polenta is true to the bone. But the effort of cooking is worth it, because Polenta is a delicious side dish that contains carbohydrates and important minerals.
Polenta is healthy?
Since Polenta is usually only corn flour and water, it is not particularly rich in nutrients. Similar to pasta or rice, it provides carbohydrates, and quickly tired of it. However, the slurry also contains protein, potassium, Magnesium, and silica. This makes the maize meal porridge for a healthy side dish. In 100 grams of cooked Polenta for about 139 calories are 40 calories less than in cooked pasta. In addition, noodles are often served sauces with greasy cream – Polenta serves more as a side dish to roasted vegetables, mushroom dishes or meat.
The porridge is eaten without a side dish, is a tasty filling – but this is not healthy. Polenta round was in poorer families in Northern Italy earlier, often the only food for the whole Winter. This often led to deficiencies and scurvy, as the slurry carbohydrates, but hardly any vitamins and minerals.
What Polenta is?
Polenta is usually made of maize meal cooked with water or milk to a porridge. Depending on your preference, the mass is then cut into slices and eaten directly, with side dishes and sauces refined or fried. In ancient times, Polenta, the Romans and Greeks also made from millet, spelt, chickpea flour, or wheat prepared.
Since the discovery of America, however, corn semolina as the basis of Polenta. From Spain to southern Russia, this corn was semolina porridge since then as the food of the poor, the filled in the Winter almost every day in the stomachs. Particularly in the North of Italy, the porridge is very popular and has been prepared in each Region. Only in recent years have conquered Polenta, the German kitchens, and is now even served in Michelin-starred Restaurants as a side dish.
Preparation: Polenta-Basic Recipe
Polenta is one not just of the leanest meals, the preparation, however, requires quite a bit of effort, thereby reducing the calories in the run-up to the part to be burned. In the traditional Polenta-basic recipe on the corn meal into already boiling, salted water stirred. It must be stirred without ceasing for at least an hour in a clockwise direction, as the mush is burning quickly. For Fast-Food friends, this is corn meal porridge.
Better the Italian specialty is suitable, however, for families that like to cook together, and the Stirring can alternate. So the Touching is bound always to the stove, in the time, but at least nice entertainment and support in the preparation of the side dishes. If the pulp is firm and the pot wall dissolves, the Polenta is ready.
Traditionally, it is painted on a damp wooden Board than about 1.5 centimeters thick layer of smooth, and with a cord in the triangular disks, called polenta, cut, cut. Alternatively, a back plate and a knife are. The polenta slices can be eaten hot with a little melted Butter, herbs, cheese, bacon or vegetables. Otherwise, you can let the polenta cut is also cool and in milk dip, as a Snack food, fry in olive oil or grilling.
Polenta – alternative recipes
Who wants to save the “Paddle” when the Polenta is cooking, meanwhile, can also use precooked polenta semolina in the finished package so that the porridge is ready in minutes. Who doesn’t care about the simple polenta slices, bring to a boil, the corn meal with milk, with sugar or honey-sweet, and like normal semolina porridge with peaches and apricots as a Dessert to enjoy. Also Polenta Pizza is becoming more and more popular. Star chefs serve Polenta, occasionally, fine meat dishes, with grated truffles or as salad croutons.