Margarin (milk polenta)
Polenta cooked in milk rather than water, soft and delicate: a speciality of the Lower Ossola.
Preparation
5 min
Cooking
45 min
Total time
50 min
Servings
4 persone
Difficulty
Facile
Cost
€
Seasonality
Spring
Summer
Autumn
Winter
Ingredients
For 4 personeIngredients
Cornmeal
300 g
Whole milk
1.5 l
Salt
5 g
Butter
30 g
Before you start
You will need
Large saucepan
Whisk or wooden spoon
Contains or may contain:
Latte.
Method
01
Heat the milk
Bring the milk to the boil with a pinch of salt.
02
Add the cornmeal
Gradually add the cornmeal, stirring with a whisk to prevent lumps.
03
Cook
Cook over a low heat, stirring often, for about 40 minutes, until it comes away from the sides of the saucepan.
04
Finish with butter
Add the butter and stir until absorbed.
05
Serve
Pour into a bowl or serving dish and serve hot.
Good to know
Tips
For a more delicate version, slightly increase the quantity of milk.
Variations
It can be served with a sprinkling of sugar and cinnamon, as a sweet morning dish.
Storage
It is best eaten hot, freshly made.
Nutritional values
Approximate values per porzione
380 kcal
Energy
10 g
Protein
58 g
Carbohydrates
12 g
Sugars
12 g
Fat
7 g
Saturates
3 g
Fibre
0.8 g
Salt
History and territory
Behind this recipe
Margarin is a milk polenta typical of the Lower Ossola, softer and more delicate than classic water-based polenta.
