Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Read our
before using
our site
Linking Policy
Advertise with us
Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved.
Anna Maria's Open Kitchen Site Map

site map



about us

Some More Hot Topics You'd Like to See adv.
our Italian Cooking

HOME PAGE >> Recipes >>

Conversion Calculator !

Italian Recipes zzx012
Italian recipes cv01
anna maria volpi italian chef x01
Bring 5 cups (1150 cc) of water to a boil in a saucepan. Place 2 cups (450 cc) of cold water in a bowl. Drop all the polenta flour into the cold water at the same time. Stir to combine, until a uniform mixture is obtained.
Using Pre-Cooked  (or Instant) Polenta Flour
These are the basic instructions (check manufacturer’s directions)

7 cups (1600 cc) water
2 teaspoons salt
2 1/2 cups (12 1/2 oz - 350 g) corn flour
Pour the polenta mix into the boiling water, stirring constantly to combine.
Reduce the heat to low and cook stirring constantly for about 5 minutes or until the polenta is thickened.
polenta precooked 01x.jpg polenta precooked x02 polenta precooked x03 polenta precooked x04

Main Course >> Pre-Cooked Polenta Flour