The preparation of polenta with the bread machine and 'so easy and profitable to merit a mention in this blog, though it is focused on bread-making.
The protocol outline 'and' based on Bifinett KH1172 but should be compatible with all the machines with the program 'jam'.
is indeed not 'have a program' polenta 'on the camera but you can' safely use the program 'jam' as it is perfectly suitable for our good fortune. If
to produce a loaf of bread with the protocol developed in this blog requires 10 minutes of active work, to produce a dish of polenta as one in the photo takes just 4 minutes of active work (!).
And it's not instantaneous, but of pure polenta cornmeal, fine-grained (called 'foil').
We see in detail the technical side. The program of the jam
Bifinett KH1172 provides an execution time of 80 minutes. At the start of the program turns on the heating element and after 15 minutes exact part of the headstock kneading, slow and rhythmic movements.
After exactly one hour, you stop the movement of the blade and turns off the oven. The last 20 minutes only serve to cool the jam.
to produce a dish of polenta weighing about 500g are needed:
- 500g of tap water
- 120g fine cornmeal (foil)
-
1 teaspoon salt - 1 tablespoon oil EVO Remove from PD
the basket, place it on an electronic scale and pour the ingredients in order.
Put the basket in the PD, close the lid and turn the program 9 (jam), there are more settings.
After exactly one hour, when the kneading paddle is broken, remove the basket and pour the hot polenta directly in the pot using a wooden spoon to avoid damaging the coating. You can see how the polenta literally slipping away from the basket, leaving no residue due to finish in Corflon, this is' perhaps the most 'interesting, no more' afternoons spent scraping the bottom of the pot ...
At this point season with pieces of meat sauce and soft cheese, or as you prefer. The result
and taste 'top the polenta and' well done and without lumps, of medium texture, a real treat for the palate achieved with just 4 minutes of work.
It 's important not to wait for the completion of the program to remove the basket or you'll end up with the cold thickened polenta on the bottom to be extracted as a pudding. The basket should be removed as soon as the kneading blade stops.
The proposed protocol for the polenta and 'enough for max 2 persons, for quantities greater than necessary to identify what' s the maximum amount of flour that allows a well-cooked polenta. The maximum amount of product obtained naturally depends on the type of PD adopted.
A final technical note: using KH1172 Bifinett the total electricity consumption of nearly 0.30kWh corresponding to about 7 cents of electricity.
microguru
