Polenta Base

by Tarla Dalal

Added to 56 cookbooks
This recipe has been viewed 7324 times

An innovative base made using the polenta. Polenta is a cornmeal porridge that is the traditional dish of Northern Italy.

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Makes 2 bases.
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Ingredients

Ingredients

For the polenta
6 tbsp maize flour (makai ka atta)
1/2 tsp chilli powder
2 tsp butter
salt to taste

Other ingredients
1 1/2 cups plain flour (maida)
2 tsp fresh yeast ,crumbled
1 tsp sugar

Method
For the polenta

Put 3/4 cup of water to boil along with the butter, chilli powder and salt.
When the water boils, add the maize flour and mix well with a wooden spoon or whisk.
Cook for some time on a low flame, whisking continuously all the times till the mixture thickens.
Remove from the fire and cool.

How to proceed

Sieve the flour, add the prepared polenta, yeast, sugar and enough water to make a soft dough. Knead till it is smooth and elastic.
Cover with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes).
Press the dough lightly to remove the air.
Divide the dough into 2 equal parts.
Roll each portion into a circle of 250 mm. (10") diameter and 6 mm. (1/4") thickness.
Use as required.

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