Polenta as a carbohydrate supplier

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Hot, yellow and steaming - this is how Polenta ends up on the table with traditional preparation and is therefore a popular satiety, especially in autumn and winter. However, one gets warm during the preparation, because the cooking of polenta is a real bone work. But the effort in cooking is worthwhile, because polenta is a delicious side dish, which contains not only carbohydrates but also important minerals.

Is polenta healthy?

Since polenta is usually made up of cornmeal and water only, it is not particularly nutritious. Like noodles or rice, it primarily provides carbohydrates and makes you feel full fast. However, the porridge also includes:

  • protein
  • potassium
  • magnesium
  • silica

This makes the corn semolina a healthy side dish. Put in about 100 grams of cooked polenta 139 calories, that's 40 calories less than cooked noodles. In addition, noodles are often served with greasy cream sauces - polenta, however, serves more as an accompaniment to roasted vegetables, mushrooms or meat.

If the porridge is eaten without a side dish, it is indeed a tasty sattler - but in the long run this is not healthy. Polenta used to be the only food in poorer families in northern Italy in the past - throughout the winter. This often led to deficiency symptoms and scurvy, as the porridge may have carbohydrates, however hardly any vitamins and minerals supplies.

What is polenta?

Polenta usually exists Corn grits, which is cooked with water or milk to a porridge. Depending on your preference, the mass is then sliced ​​and eaten directly, with side dishes and sauces refined or fried. In antiquity, Polenta was also prepared by the Romans and Greeks from millet, spelled, chickpea flour or wheat.

Since the discovery of America, however, corn grits have become the basis of polenta. From Spain to southern Russia, this corn semolina has since been considered Poor man's food, which filled the stomachs almost daily in the winter. Especially in northern Italy, the porridge enjoys great popularity and was prepared differently in each region. Only in recent years Polenta has also conquered German kitchens and is now even served in star restaurants as a side dish.

5 facts about polenta - © istockphoto, from_my_point_of_view

Preparation: Polenta basic recipe

Although polenta is not one of the leanest meals, its preparation requires a lot of effort, which means that the calories it consumes are partially burned in advance. In the traditional polenta basic recipe, the corn semolina is gradually stirred into already boiling salt water. It must without cease for stirred for at least one hour in a clockwise direction because the porridge burns quickly. For fast-food friends, this corn semolina is nothing.

On the other hand, the Italian specialty is more suitable for families or friends who like to cook together and take turns while stirring. So the touching person is always bound to the stove, but has at least nice conversation and support during the preparation of the side dishes. When the porridge becomes firm and separates from the pot wall, the polenta is ready.

Traditionally, it is now smoothed on a moistened wooden board as a layer about 1.5 centimeters thick and with a string in triangular slices, so-called Polenta slices, divided. Alternatively, however, are also a baking sheet and a knife. The Polenta slices can now be eaten directly with some melted butter, herbs, cheese, bacon or vegetables. Otherwise, you can also cool the Polenta slices and dip in milk, eat as a snack, sauté in olive oil or barbecue.

Polenta - alternative recipes

Who wants to save the "mixing arm" in the polenta cooking, can now also on pre-arranged polenta dog fall back in the prepackage - so the porridge is ready in a few minutes.

Anyone who does not care about the simple cuts of polenta can boil the corn semolina with milk, sweeten with sugar or honey and just like normal ones Semolina porridge enjoy together with peaches or apricots as a sweet. Also Polenta pizza is becoming more and more popular. Star chefs also occasionally serve polenta with fine meat dishes, with grated truffles or as salad croutons.

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