Another italian dish, known throughout the world. Polenta is made with ground yellow or white cornmeal (ground maize), which can be ground coarsely or finely depending on the region and the texture desired.
To make polenta with bolognese sauce you just need: tinned tomatoes, some vegetables, pack of polenta (easy to cook variety) and some meat, I used chicken this time.
- 100g polenta
- 400ml water
- 2 chicken legs and thighs
- chopped tomato tin
- 1 garlic clove
- 1 onion
- 1 chicken stock
- olive oil
- sal, pepper
- parmesan cheese
For the tomato sacue: chop the onion and garlic, sauté them in a aucepan with some olive oil and salt. When the onion is transparent add the tomato tin, 1 chicken stock cube and some pepper. Cook it for 25 minutes.
For the polenta (see the photo below):
Step 1: each portion of polenta (50g) needs 4 parts water. So I used 100g for Tim and me and 400ml of water.
Step 2: Boil the water in a saucepan and add the polenta in a steady stream.
Step 3: Whisk it energetically (to prevent lumps) for 1 minute.