Flow rate:
Ingredients:
Cooking:
Kitchen:
Difficulty:
Menu:
Ciociara polenta is a first course prepared especially in some areas of lower Lazio, in Ciociaria, like Acquafondata, Colfelice, Arce, Alatri, Vico Nel LazioIf you want a more elaborate dish you can opt for the polenta from Varese.
Servings: 6 people
Equipment
- Large, deep pot (for the polenta)
- Wooden spoon (essential for mixing the polenta)
- Non-stick pan (for the sauce or dressing)
- Colander (optional, if blanching vegetables or meat)
Ingredients
- 1500 gr Corn flour
- 60 gr Tomato preserve
- 2 wedges garlic
Instructions
- Place a pot with about 5 litres of water on the stove and bring it to the boil.
- Add the flour little by little and stir at the same time.
- Once the mixture has thickened, remove it from the heat, place it on a pastry board and season it with the sauce prepared with the garlic and the tomato paste dissolved in water.
