Polenta
Argentine cuisine is a blend of European and Indigenous cuisine. It is heavily influenced by Italian cuisine, which is apparent in many dishes including polenta. Polenta, a traditional Italian dish, was introduced to Argentina by Italian immigrants who settled in the country in the early 20th century. Today, polenta is a staple in the Argentine diet and can be found in many homes and restaurants across the country. Polenta is a versatile dish that is served either as a main course or as a side dish.
Traditionally, polenta is made with cornmeal and is cooked slowly over low heat until it becomes thick and creamy. The dish is then served with tomato sauce, meat, or cheese. In Argentina, the dish is often served with a tomato sauce that includes meat, typically beef or sausage. The meat is cooked with onion, garlic, and spices to give the sauce a rich and savory flavor.
Polenta can be made in many different ways, using various ingredients and cooking methods. In Argentina, the dish is often prepared using a specific type of cornmeal known as “polenta instantánea”. This type of cornmeal is precooked and requires less time to cook than traditional cornmeal. It is also easier to work with, as it does not clump or become lumpy during the cooking process.
To make polenta, the cornmeal is boiled in water or broth and then seasoned with salt, butter, and cheese. The mixture is then stirred continuously until it becomes thick and creamy. The finished polenta should have a smooth and creamy texture with a slightly sweet and nutty flavor. It can be served immediately as a hot dish or allowed to cool and solidify before it is cut into shapes and grilled or fried.
In addition to being a staple in Argentine cuisine, polenta has many health benefits. It is a good source of carbohydrates, fiber, and protein. It is also low in fat and gluten-free, making it an excellent choice for people with gluten intolerance or celiac disease.
Polenta is a popular dish throughout Argentina, with many regional variations. In the northern provinces, it is often served with roasted meats and vegetables, while in the south it is served with fish and seafood. In Buenos Aires, it is often served as a side dish with grilled meat, such as steaks and sausages.
In conclusion, polenta is a beloved Argentine dish that has been influenced by Italian cuisine. It is a versatile dish that can be served as a main course or as a side dish. It is a healthy and delicious option that can be prepared in many different ways, using various ingredients and cooking methods. Whether you are a fan of Italian cuisine or just looking for a new dish to try, Argentine polenta is a dish worth exploring.
Ingredients:
- 2 cups polenta/cornmeal
- 8 cups water
- 1 tbsp salt
- 1/2 cup grated Parmesan cheese
- 3 tbsp butter
Instructions:
- In a large pot, bring the water to a boil.
- Add salt to the water and slowly stir in the polenta/cornmeal.
- Reduce the heat to low and continue to stir for about 20-25 minutes until the polenta thickens.
- Stir in the Parmesan cheese and butter until the cheese is melted and the butter is fully incorporated.
- Remove the pot from the heat and let it cool for a few minutes before serving.
Optional:
- You can also stir in other ingredients such as chopped herbs, roasted garlic, or a splash of cream to add extra flavor to your polenta.
- Once the polenta is cooked, you can pour it into a greased baking dish and bake it in the oven at 350°F for 15-20 minutes to give it a crispy crust.