Everand Logo

Welcome to Everand!

  • The Australian Women’s Weekly Food

    All about polenta

    Oct 05, 2020 4 minutes

    POLENTA

    Traditional Italian polenta is made from dried ground corn. The best polenta is organic, stone-ground and naturally dried to produce a medium, coarse or fine texture. A classic preparation needs only a few ingredients – water or stock, butter, salt, pepper and parmesan. Polenta can be eaten many ways: as a first or second course, as a side dish or a pre-dinner snack. Polenta is the name for the finished dish, but the cornmeal used to make it is also called polenta to ensure the right type of cornmeal is used to make that dish.

    TYPES OF POLENTA

    Traditional polenta was grown and produced in Italy from yellow or white flint corn; however, it’s being produced in other parts of the world these

    You’re reading a preview, subscribe to read more.

    More from The Australian Women’s Weekly Food

    The Australian Women’s Weekly Food2 min read
    In Season: Bananas
    All the information you need to pick the right banana for your recipe. Most common variety available in Australia. A medium-sized fruit with creamy and smooth texture and thin peel. Bananas dipped in food-grade red wax to indicate that it is organi
    The Australian Women’s Weekly Food1 min read
    Fasta Pasta
    It will be easier to remove the rind from the lemon before you squeeze the juice. To create the thin strips of lemon rind, use a zester if you have one. If you don’t have one, peel two long, wide pieces of rind from the lemon, without the white pith,
    The Australian Women’s Weekly Food2 min read
    4 Ways With Roast Veg
    PREP + COOK TIME 40 MINUTES SERVES 4 Preheat oven to 200°C/180°C fan. Scrub and trim 4 medium (1kg) parsnips and core 2 medium (460g) pears. Cut parsnips and pears lengthways into wedges. Line an oven tray with baking paper. Place parsnips and pears

    Related