Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn | 1/2 cup kernels (82g) | 77 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb corn meal
- 1 1/2 qts/1 1/2 L water
- 1 teaspoon salt
Directions
Set the water to boil.
When the water is boiling, add the salt and a little of the corn meal.
After a few minutes, when the water is boiling, add the rest of the corn meal.
Mix it briefly and then let it boil at low temperature for about half an hour.
Then, with a wooden spoon start mixing vigorously.
If the polenta seems soft, add a little bit more corn meal.
Mix continuously. To test if the polenta is done, hold the wooden spoon straight.
Rotate it fast between your palms and then try to pull it out.
If it comes out clean, the polenta is done.
If not, let the polenta boil a little longer.
Then you wet a wooden spoon in water and gather the polenta to the center.
Let it boil a few more minutes and then shake the pot a few times and turn over the hot polenta on a wooden cutting board (not recommended to pour on a plate).
Let it set for a few minutes and then cut it with a clean string.
Category:Moldovan Recipes
Category:Moldovan Appetizers