Polenta (corn porridge)
This simple recipe of corn porridge (base). Supposed to eat it with all kinds of sauces or cheese. When I lived in Russia, I hated porridge and brewed just for dogs. And now I know I just didn't know how to cook it properly and serve. Put the recipe separately, to then not repeat as she prepares.


  • Corn flour

    250 g

  • Water

    1 l

  • Salt


In a saucepan bring water to a boil and salt it. Gradually add cornmeal, stirring constantly to avoid lumps. Cook on low heat 5 min., stirring all the time. Serve in a deep dish with meat brasato goulash, sauces or mix with cheese. If once the whole mess is not eaten, then the next day you can slice it into pieces, fry in butter and serve with any accompaniment. Will give a few examples of their use in my recipes. Bon appetit!
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