Poulenta - yes, it sounds like the Italian polenta because it’s pretty much the same thing -- is a traditional Greek recipe of the Ionian islands, where the Venetians ruled for 400 years and left their mark on the local cuisine. Extra virgin Greek olive oil goes into this yummie Greek comfort food, which can be served on its own or as an accompaniment to almost any type of stew or braised dish. I like to serve it with Eggplant skordostoumbi. You can add some Greek feta to this dish, too, and if you do, look for the real thing, with the PDO (protected designation of origin) stamp on the package!
To make this, you will need:
6 tablespoons extra-virgin Greek olive oil
1 tablespoon butter
4 to 6 garlic cloves to taste, very finely chopped
2 quarts water
1 tablespoon salt
2 cups coarse stone-ground yellow cornmeal preferably organic
2 tablespoons unsalted butter melted
½ - 1 cup crumbled Greek feta optional
You can find the full recipe on my website at www.dianekochilas.com/poulent...
Негізгі бет Тәжірибелік нұсқаулар және стиль How to make Poulenta - Ionian Polenta
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