Bramata Polenta is a traditional dish in Italia. You can serve it with ragout, vegetables or also as a main dish with grated parmesan. If I eat it as the main dish, I do like to top it with Aceto balsamico cream, to give the polenta more taste. This basic polenta recipe is made with vegetable stock, butter, and parmesan. And make sure you buy the Bramata polenta, which has to be cooked longer but does taste better.
There are different kinds of polenta, and you can distinguish them by the size of the corn. Very thin corn is cooked very fast, the thicker the corn, the longer you have to cook it. When preparing this basic polenta recipe with Bramata polenta, I suggest you cook it for 90 minutes if you have the time. It’s also possible to eat it after one hour if you are in a hurry, but then cook it on medium heat and not on the lowest possible heat.
Basic Polenta Recipe
- 340 g (2.1 cups) Polenta Bramata
- 1 liter (4.2 cups) vegetable stock
- 7 dl (0.6 cups) water
- 60 g (0.3 cups) butter
- 60 g (0.6 cups) parmesan, grated
- In a large pot, bring one-liter vegetable stock to the boil. Stir in the polenta, lower the heat to minimum, add the lid to the pot and let it simmer for one and a half hour.
- Stir occasionally and add more water during cooking when your polenta gets too dry. You will need about 700ml of water, but it depends a little on the polenta you use.
- After 90 minutes, stir in the butter and grated parmesan until melted and well combined.