Traditional Bosnian Polenta
The most basic cornmeal recipe for a
quick and easy breakfast or side dish will also satisfy you as a main course
for lunch or supper.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 26 minutes
Ingredients
- 1 cup Yellow Cornmeal
- 3 cups Water
- 1 teaspoon Sugar
- 1 medium Onion, chopped or sliced
- 1-2 Bell Peppers (any color), chopped or sliced
- 1 tablespoons Oil
- 3 tablespoon Butter
- 1/2 cup Feta Cheese
- Salt and Pepper to taste
Directions
Mix polenta, water, 1 teaspoon salt
and oil in a medium size pan. Bring to a light boil over medium-low heat,
whisking occasionally. When polenta starts to bubble, lower the heat to low and
whisk frequently, keeping the cornmeal from lumping up and sticking to the
bottom of your pan, until desired consistency is reached, about 10 minutes. You
want to be able to lift it with the fork, so it should be pretty thick.
Meanwhile, heat the butter in a
large skillet. Add onions and peppers and sauté over medium heat until
vegetables softened, about 5-10 minutes. Add salt, pepper, and sugar and cook 5
more minutes.
Scoop the caramelized vegetables
over polenta and sprinkle with crumbled feta.
Notes
Try making polenta with maple syrup
alongside eggs for breakfast, or with milk, cinnamon, apples, and pecans. Serve
polenta as a side dish to accompany stews. Or, cook it and pour it into a loaf
pan, then refrigerate until solid. Cut into thin slices and fry the pieces
until golden brown on both sides.
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