Polenta, the healthy gluten-free energy of corn

The Romans already made pullentumwith wheat, barley or chestnut flour, but when corn arrived from America it became its basic ingredient.

the polenta, a corn grits, is today very popular in Italy and an excellent gluten-free option for people with celiac disease. As it is more tempting it is fried -for example, in the crostini of Italian polenta–, but it is also eaten baked, instead of bread, pureed, porridge with milk and as an ingredient in many desserts. Its smooth flavor appreciates a good dressing.

Polenta is rich in carbohydrates (74%) and proteins (8.3%). In addition, it provides small doses of iron, calcium and vitamin A, B1 and B3. It is satiating and nutritious.

How to cook and cut polenta

Boil 20-25 minutes: Pour the polenta, in the form of rain, into boiling water or vegetable milk (five times its volume) and salt it. Cook over low heat, stirring occasionally, until the water is absorbed.Extend and cut: Oil is added to the polenta, spread out on a tray and flattened. It can be baked and sliced ​​or sliced ​​and fried. With a knife or a ring you can make circles, lasagna plates, etc.