The chef’s advice: how to make creamy polenta rich in flavor

In this cold climate, our body requires warmer foods and polenta is a good option; see the tips to make this dish perfectly

You know how to make a good one Creamy polenta and full of flavor?

If there is one thing I love to eat it is a nice creamy polenta full of flavor. I confess that it took me a while to understand that all this flavor was the basis of this preparation, in the broth. Trust me, adding butter and grated cheese at the end helps a lot to bring out the flavor, but the broth is the most precious and special element. I always like to use one vegetable and vegetable brothafter all, for those who do not eat meat, it is a full plate!

Making a good vegetable broth doesn’t require a lot of effort and little cooking skill. Just use a large pot and select aromatic and full of flavor items. The broths I make include onions, garlic, celery, carrots, leeks, fresh herbs such as bay leaf, thyme, rosemary, black pepper and a teaspoon of tomato paste. There are some ways to prepare a good broth, by browning the food or without browning it, I prefer it when they are browned, as well as the color is more captivating, it also tastes better.

In order for your broth to be very surprising, cut the food into small / medium pieces, this way we will have more contact areas and more flavor. With a drizzle of oil, brown all the foods and when they are almost golden add a teaspoon of tomato paste or ketchup to help give more color in this process, caramelize. Cover with hot water so as not to slow down the cooking and bring to a boil over low heat. With the help of a skimmer, remove the foam that has formed on the surface and discard it. After about 40 minutes of fire, let it cool, drain and if you want to remove the fat, put it in the fridge and with the help of a skimmer, remove the solid part and discard it. Another important point is not to salt the broth, but to add salt in the preparation in which it is used.

When preparing the polenta, soak the cornmeal in the cold broth and then bring to the boil. In order for you to be successful in preparing your ultra creamy polenta, I will give you some tips on which cornmeal you can use to make it at home.

Every time I make polenta I use the Fine grain corn flour, the polenta becomes creamier and smoother. There are some types of corn flour to make polenta, such as flocão, which is flaked corn flour, polenta will have a more grainy texture, there is also Italian corn flour which also leaves a more similar texture to the flakes, and finally from precooked corn flour, which has grains smaller than Italian flour and larger than mimoso flour, we also obtain a creamy and quick polenta, due to the fact that the flour is already cooked. But in my opinion the mimoso wins for flavor and texture.

And you, how do you make your polenta? Tell me!

Source: Terra

Benjamin

Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.