Polenta con Harina de Maíz

Ingredients

In this adaptation of the Italian polenta, we use cornmeal instead of the traditional Italian cornmeal. The Venezuelan version of polenta is typically seasoned with local spices and herbs, giving it a distinct flavor profile. Additionally, the toppings and accompaniments used in the Venezuelan cuisine differ from the Italian version, reflecting the unique culinary traditions of Venezuela. We alse have the original recipe for Polenta in fiur, so you can check it out.

• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (160g) cornmeal 1 cup (160g) cornmeal
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon butter 1 tablespoon butter
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 3g, 1g
• Carbohydrates (total, sugars): 35g, 0g
• Protein: 4g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a medium saucepan, bring the water to a boil.
2. 2.
   Gradually whisk in the cornmeal, ensuring there are no lumps.
3. 3.
   Reduce the heat to low and add the salt, butter, cumin, paprika, garlic powder, onion powder, and black pepper.
4. 4.
   Stir continuously for about 15-20 minutes, or until the polenta thickens and pulls away from the sides of the pan.
5. 5.
   Remove from heat and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the polenta.

Tips & Tricks

• For a creamier polenta, you can add a splash of milk or vegetable broth while cooking.
• Experiment with different toppings such as shredded cheese, sautéed vegetables, or grilled meats to add variety to the dish.
• Leftover polenta can be refrigerated and sliced into squares or wedges, then pan-fried until crispy for a delicious snack or side dish.

Serving advice

Serve the Polenta con Harina de Maíz hot as a side dish or as a main course accompanied by your choice of toppings. It pairs well with grilled meats, sautéed vegetables, or a fresh salad.

Presentation advice

To enhance the presentation, you can shape the polenta into rounds or squares using a cookie cutter. Drizzle a bit of olive oil on top and garnish with fresh herbs for an elegant touch.