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How to make polenta from cornmeal Italian style #gourmetproject
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Gricia polenta

Course Main Course
Cuisine Italian
Servings 2
Author Claudia Rinaldi | Gourmet Project

Ingredients

for the polenta

  • 8,8 oz corn polenta flour (cornmeal) 250 gr
  • 25,4 oz water 750 ml
  • 1 teaspoon salt
  • 1 tablespoon olive oil

for the gricia polenta

  • 1.8 oz pecorino cheese 50 gr
  • 1,8 oz guanciale 50 gr

Instructions

  1. Wet and squeeze a cotton dish cloth.

  2. Heat water with salt and oil in a medium/large pot, but don’t get to a boil.

  3. Add the flour “a fontana” (=sprinkling it over the water little at the time) and whisk vigorously. Whisk until well mixed.

  4. Cover with the dish cloth (in contact with the paste), leaving a chink. Place the pot over the smallest of your stoves, at the minimum heat. Let cook 30-40 minutes.

  5. Meanwhile grate the pecorino cheese and julienne guanciale. Brown the guanciale in a small pan (no oil, it will release its own) until crunchy.

  6. Remove the cloth and check consistency. If you’d like it creamier, add hot water until you get the result you are looking for (I added half a cup).
  7. When the polenta is ready, serve it with the guanciale, its oil and the pecorino cheese.