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/1/2 kg corn meal,
- 1 1/2 qts/1 1/2 l water,
- salt
Directions
Set the pot with water to boil. When the water is hot, add salt.
Sprinkle a little of the corn meal. When it starts boiling, place a wooden spoon in the pot and start to gradually add the corn meal (rain-like).
Keep mixing with the wooden spoon. When the polenta seems sufficiently dense, stop adding corn meal. Keep mixing, pressing the polenta towards the edges of the pot.
When the polenta is cooked through, take the wooden spoon out and clean it with another wet spoon. Start gathering the polenta towards the center of the pot and let it boil for a few more minutes.
After it has made a few more steamy bubbles, grab the pot with oven mitts, shake it a few times and pour the polenta on a wooden cutting board.
The quick polenta is softer than boiled polenta and is served with fried eggs, cheese and sour cream, etc.
Category:Romanian Recipes
Category:Romanian Appetizers