Toasted Polenta - We eat it like bread - Only 2 ingredients

Ingredients

• 2 liters Water (for cooking the polenta)
• 400 g Corn Flour (coarse cornmeal or polenta style)
• 20 g Salt (prefer sea salt)

Instructions

1. Boil Water

   In a large pot, bring 2 liters of water to a rolling boil, then add 20 g of salt.

   Time: PT5M

   Temperature: 100°C

2. Add Corn Flour

   Reduce heat to medium and slowly sprinkle the 400 g corn flour into the boiling water while whisking continuously to avoid lumps.

   Time: PT5M

   Temperature: 90°C

3. Cook Polenta

   Continue stirring the mixture for about 30 minutes until it thickens, pulls away from the sides of the pot, and has a creamy consistency.

   Time: PT30M

   Temperature: 90°C

4. Spread Polenta

   Wet a shallow pan with a little water, pour the cooked polenta into it, and spread evenly to about 1 cm thickness.

   Time: PT10M

5. Chill Polenta

   Let the polenta sit for 10 minutes, then cover and refrigerate for 2 hours until firm enough to cut.

   Time: PT2H10M

   Temperature: 4°C

6. Toast Polenta

   Heat a heavy skillet until very hot (≈200°C). Cut the chilled polenta into squares or triangles, place them in the pan, and cook without moving until a golden crust forms, then flip and crisp the other side.

   Time: PT10M

   Temperature: 200°C

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

70 g

Fat

2 g

Fiber

5 g