Recipes with Corn Semolina "Polenta" (Gluten Free)
Corn semolina, also the popular porridge made from corn semolina, is called polenta.
In 1525, the first fields were cultivated with corn in Spain and Christopher Columbus brought the plant to Europe. In northern Italy polenta is still popular today. In Switzerland, corn was first cultivated in the Rhine valley near St. Gallen. Polenta is traditionally served as a side dish with meat dishes, ragouts, goulash, wild herbs, polenta and game.
In Graubünden and Ticino you can find a copper kettle hanging over an open fire in old farmhouses and restaurants. A polenta made from corn is cooked into a thick porridge.
Corn is still an indispensable part of modern cuisine today. Today, finely ground corn (Bramata) is increasingly used.
As a dessert, polenta is spread on a wet board and cut into pieces. These are then baked in hot fat and rolled in sugar and cinnamon. And served with compote.
250 g corn semolina
1 ltr. salt water
Bring the salted water to the boil, pour in the corn semolina and simmer on a low flame, stirring constantly. Add some water as needed. Add milk and herbs to refine. Polenta tastes good with the addition of grated cheese.
500 ml milk
1 pinch of salt
120 g coarsely ground corn semolina (preferably Bramata)
1 1/2 tbsp sugar
50 g raisins
2 tbsp butter
2 tbsp boiled butter (butterfat)
Salt the milk, bring to the boil. Remove the pan from the fire. Stir in the corn semolina. Stir until a homogenous mass is formed. Put the saucepan back on the (low) fire. Place the lid over a wooden spoon placed across the pot (during the first two or three minutes the reboiled porridge will splash).
After 5 minutes, stir in the other ingredients bit by bit.
Simmer for 45 minutes.
Spread hot on a wet wooden board. Let it cool down.
Melt the butterfat and fry the pancake on both sides. The witch polenta is ready.
Plain in pigna with polenta:
Plain in Pigna is a typical Engadine speciality and is made with "Ardöffels" (potatoes), among other things. In the past, the "Ofenrösti" was baked in the parlour oven or in the oven on embers.
1 1/4 ltr. milk
100 g polenta (corn semolina)
250 g flour (white or scented flour, type 405 or 1050)
2 EL butter
4 potatoes, cut into cubes
200 g smoked bacon, finely diced
100 g grapes
Salt the milk, bring to the boil.
Mix polenta and flour together.
Remove the milk pan from the stove.
Carefully stir the flour-polenta mixture into the milk.
Continue stirring until the mixture is completely homogeneous.
Add the remaining ingredients.
Fill a flat, well buttered mould.
The mixture should not be more than 5 cm thick.
Bake in an oven preheated to 180°C.
Add apple sauce or a mixed salad.