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I recently discovered the secret of the polenta recipe. Although I've been doing it for a long time, only now have I realized how easy it was if I did it every time as follows.
- 1 and 1/2 cup Malay
- 4 and 1/2 cup water
- cheese and sour cream
Preparation time: less than 60 minutes
RECIPE PREPARATION Polenta with cheese and sour cream:
Put the malai in a pan and add cold water on top and mix until the malai dissolves. In this way there is no risk of lumps forming. Put the pan on medium heat and continue to mix for 5 minutes until the water starts to boil and a paste is formed. When it starts to boil and sprinkle, turn the heat to low and cover with a lid and simmer for 15 minutes. During this time, we stir from time to time so as not to stick to the pan, insisting on the bottom and the edges of the pan.
After this time, if the polenta comes off the edges, it means that it is ready. We take it off the heat and place it on the plate with the cottage cheese and sour cream.
It can also be made in the oven after it is ready. Place a layer of polenta and a layer of cheese and bake for 15 minutes.
It is preferable to use a thick pan or bowl of tuci. Or a sheet under the pan when it is on the fire so as not to get caught.