Polenta as a carbohydrate supplier

Hot, yellow and steaming - this is how Polenta ends up on the table with traditional preparation, making it a popular sattler, 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 only corn flour and water, 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. In 100 grams of cooked polenta are about 139 calories, which is 40 calories less than in cooked noodles. In addition, noodles are often served with greasy cream sauces - polenta, however, serves more as an accompaniment to fried vegetables, mushrooms or meat.

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

What is polenta?

Polenta usually consists of corn semolina, which is boiled 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.

However, since the discovery of America, maize semolina has become the basis of polenta. From Spain to southern Russia, this corn pudding has since been used as poor people's food, filling the stomachs almost every day in winter. Especially in northern Italy, the porridge enjoys great popularity and was prepared differently in each region. Only in recent years Polenta also conquered the German kitchen 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 be stirred without stopping for at least one hour clockwise, 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 touch is indeed always tied to the stove, but in the time at least nice conversation and assistance in preparing the side dishes. When the porridge becomes firm and separates from the pot wall, the polenta is ready.

Traditionally, it is now smoothened on a moistened wooden board as a layer about 1.5 centimeters thick and cut with a string into triangular slices, so-called Polenta slices. 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 let the Polenta slices to cool and dip in milk, eat as a snack, sauté in olive oil or barbecue.

Polenta - alternative recipes

If you want to save the "mixing arm" when cooking polenta, you can now also use pre-cooked polenta meal in the prepackage - so that the porridge is ready in a few minutes.

If you do not mind the simple polenta slices, you can also boil the cornstarch with milk, sweeten it with sugar or honey and enjoy it as a dessert with peaches or apricots as a dessert. Polenta pizza is also becoming increasingly popular. Star chefs also occasionally serve polenta with fine meat dishes, with grated truffles or as salad croutons.

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