Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, creamy polenta (yellow pap). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Creamy polenta (yellow pap) is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Creamy polenta (yellow pap) is something that I’ve loved my entire life.
Creamy polenta (yellow pap) Paired this meal with red wine at a home wine pairing. Pour the boiling water to polenta and close (try using a pot because you need to cook this. Whisk the grits (or polenta/pap) into the simmering stock until it starts thickening.
To get started with this particular recipe, we have to prepare a few components. You can have creamy polenta (yellow pap) using 5 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Creamy polenta (yellow pap):
- Take 1 cup polenta
- Take 1 cup boiling water
- Prepare 1 cup milk
- Take 1 tablespoon salt
- Take 3 tablespoons butter
A creamy, cheesy polenta that isn't as high maintenance as you'd expect. Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal.
Instructions to make Creamy polenta (yellow pap):
- Pour the boiling water to polenta and close (try using a pot because you need to cook this afterwards)
- Leave for 10 minutes or until most of the water is soaked up
- Put the stove on low then place polenta on stove, add milk and salt
- Stirring Constantly until the milk is absorbed
- Add in butter and lower heat until simmer
- If the polenta is still hard remove pot from heat and leace it closed to absorb more heat
- Serve immediately
Polenta mixture should still be slightly loose. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender. Polenta is made with Italian otto file or flint corn, which is deep yellow in color. Hominy grits are finely ground with steel tools or machinery, resulting in a texture akin to a cornmeal mush.
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