- Why did the polenta become lumpy?
- You sprinkled the cornmeal into the water too fast, and didn't stir enough. You must sprinkle it into boiling water slowly, like rain, stirring continuously.
- Can I use instant polenta?
- Yes, that is ready in 5 minutes, but the taste is less complex.
Polenta with seafood
Polenta is the basis of Italian poor cooking (cucina povera), which has today become a gourmet dish. The creamy, buttery corn porridge provides a perfect bed for the savoury, tomato seafood ragu. The secret is the slow cooking of the polenta and the quick frying of the seafood.
Ingredients
200
g
Cornmeal (polenta)
800
ml
Water (or half milk, half water)
1
tsp
Salt
2
cloves
Garlic
2
tbsp
Olive oil
400
g
Seafood mix (frozen, defrosted)
100
ml
Dry white wine
1
tbsp
Tomato purée
0.25
tsp
Black pepper
1
tbsp
Fresh parsley
30
g
Butter (for the polenta)
Shopping List (0)
Equipment Needed
- High-sided saucepan (polenta spits!)
- Whisk
- Frying pan
Allergen Information
Crustaceans
Molluscs
Fish
Milk
Sulphur dioxide
Instructions
1
✓
Boil the water with the salt. Sprinkle the cornmeal in slowly, whilst stirring continuously with a whisk.
Tip: Continuous stirring at the start is most important for smoothness.
2
✓
Lower the heat to minimum, and cook the polenta for 30-35 minutes, stirring often. Stir in the butter at the end.
Tip: The grains must swell and soften. If too thick, add more water.
3
✓
Meanwhile heat oil in a frying pan. Toss in the chopped garlic, fry for half a minute, then add the drained seafood mix.
Tip: Seafood only needs a few minutes. If you overcook it, it becomes rubbery.
4
✓
After frying for a few minutes pour over the wine, let it evaporate.
Tip: The alcohol evaporates, only the acidity and aroma remain.
5
✓
Stir in the tomato purée, a little water, salt, pepper. Boil together for 2-3 minutes.
Tip: The tomato thickens the sauce.
6
✓
Serve the hot polenta with the ragu, sprinkle with parsley.
Tip: Polenta sets as it cools, so serve immediately if you like it creamy.
Recipe FAQ
Ingredients
- 200 g Cornmeal (polenta)
- 800 ml Water (or half milk, half water)
- 1 tsp Salt
- 2 cloves Garlic
- 2 tbsp Olive oil
- 400 g Seafood mix (frozen, defrosted)
- 100 ml Dry white wine
- 1 tbsp Tomato purée
- 0.25 tsp Black pepper
- 1 tbsp Fresh parsley
- 30 g Butter (for the polenta)