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Polenta 🌽 grilled or fried with Meat Ragu 🥩
🇧🇷Brazil
•View in original language
(Português)
8 hour(s)
8 servings
Thiago Gomes
@guinhorj- Ingredients
- Recipe
- Medium corn flour1 kg
- Chicken broth to taste
- Vegetable broth to taste
- Large onion2 unit(s)
- Garlic (head)1 unit(s)
- Margarine300 g
- Pepper and salt to taste
- Finely chop the onions and garlic and brown them with the margarine, then add 2 liters of water and boil.
- Add the broth seasonings.
- In another basin place the medium corn flour and add water as if you were going to wash the flour, you don't need much, 1 liter of water makes this junction. Then just put it in the pan little by little, stirring well so it doesn't blister! This water-in-flour process helps not to blister!
- Now just mix well, adjust the salt and pepper. When it starts to bubble, put it on a low fire to cook very slowly. The dough will be very thick, but don't worry, that's how it is, after all you'll need to cut the polenta later.
- She cooks very slowly, and sometimes you just have to go there and stir with affection. It will get a little on the bottom of the pan, it's normal. The important thing is that the flour loses its flavor, so you'll know it's already cooked, because the seasonings will be more prominent!
- This cooking process will take almost two hours, the best thing is to follow along!
- After it's ready, it's time to move it to a refractory, placing the size you want your polenta, even if you use more than one refractory for that.
- Now just let it cool well, you can take it to a super fridge or fridge to speed up this process. Only after it is really cold do the deforming, otherwise it can break!
- Now just make your cut and grill or fry. To grill and bring the crok, brush it with a little margarine and put Parmesan cheese, it's delicious and a perfect crok and if you're going to fry it, just dip it in and Bon apetit!
- About Ragu de Carne, there's the recipe here on my profile, just search there! 💪🏼👨🏻🍳👊🏼
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