There are many kinds of names for corn porridge, and everyone understands the scientific name of "polenta", but there are many dialects, and the names are different everywhere. If in our hometown, someone asks "Do you drink white porridge?" "I am also talking about the polenta that I shared with you today.
Fast-paced modern life, people are pursuing efficiency. From the perspective of drinking porridge alone, I still like the slow life of my childhood. At that time, the cornmeal was not as fine as it is now, and the thick and stretched cornmeal was boiled in the wood stove cauldron, and the aroma of porridge squeezed out of the fireworks was even more evocative. At that time, the most dry one was to reveal the "pot" to eat, the corn porridge in the process of cooking, left on the pot surface of the layer is called "pot ba". A thin circle of golden yellow, crunched in the mouth, felt particularly good.
For polenta, it feels more like a family legacy. From grandparents to 4-year-old sons, they like to drink polenta. The corn paste, millet porridge, rice porridge, etc. that I often eat at the homes of relatives and friends around me are different, so for me, the so-called taste of home is this bowl of corn porridge in a white porcelain bowl.
How to make a tool system:
Ingredients: corn grits, pumpkin.
Step 1: Pour the corn grits into a bowl, rinse with water 2-3 times, add half a bowl of water to soak and set aside.
Step 2: Peel the pumpkin and cut into chunks for later.
Step 3: Add enough water to the pot, after the water boils, pour the corn grits from the bowl into the pot.
Step 4: Add the pumpkin chunks and stir every few minutes.
Step 5: After boiling for about 20 minutes, the porridge becomes viscous, turn off the heat, cover the pot and simmer for 3 minutes.
Step 6: Put it in a bowl and the delicious pumpkin polenta is complete