Originally in Italy polenta was prepared with chestnut flour. Now it is usually made with cornmeal. Likewise, potatoes in Poland are served for dinner. You may serve them soft and hot as potato purée just after cooking, form dumplings with them or cool them down, cut fry and grill them.
Traditionally, polenta takes a long time to cook, and you need to stir it incessantly, because it is easy to burn. If you can find instant polenta, buy it, because it takes 3-5 minutes and significantly reduces the prep time of the meal.
60g of cornmeal
375ml of water
1 tablespoon of butter
a pinch of salt
200g of raspberry
1 teaspoon of caster sugar
Boil some salty water. Add the cornmeal spoon by spoon so as not to make any lumps. Cook on a low heat for 45 minutes, stirring often. Smooth a casserole dish with the butter, add the cooked polenta and smooth it. Leave to cool down. Cut it into a rectangle or rhombus and grill until it is lightly brown.
Blend the raspberries with the caster sugar. Serve the grilled polenta with raspberry sauce and decorate with some fresh fruit.
Enjoy your meal!