Food and Travel (Singapore) - - Cook's Basics -

Avail­able in var­i­ous grades, rang­ing from coarse to fine, po­lenta is made by grind­ing corn into flour, or meal. Fea­tur­ing a rich yel­low, yolk-like colour, and a slightly sweet flavour, po­lenta can be cooked to be creamy or thick, or al­lowed to set and then sliced.

Un­cooked po­lenta makes a de­li­cious ad­di­tion or gluten-free al­ter­na­tive to flour in cakes, bis­cuits and pas­tries. Cakes made with po­lenta tend to be moist and dense with a pleas­antly grainy tex­ture.

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