The enveloping aroma of yellow cornmeal, a symbol of a culinary tradition deeply rooted in the heart of Lombardy, fills the air as we prepare Polenta With The Bimby. This dish, simple yet rich in history, is perfect for cold winter evenings when the craving for comfort food arises. Polenta, with its creamy texture and delicate flavor, lends itself to a thousand pairings: from aged cheeses to hearty sauces, it can even serve as the ideal base for more elaborate dishes. Thanks to the technology of the Bimby, preparation becomes a breeze, allowing us to achieve perfectly smooth and homogeneous polenta without the risk of lumps. With just a few essential ingredients like water, coarse salt, and a drizzle of oil, we can recreate a dish that, despite its simplicity, brings the warmth and tradition of old-world cooking to the table.

Insert water, salt, and oil into the bowl and bring to a boil for 12 minutes at 100 degrees, speed 1. Add the flour through the lid opening with the blades in motion at speed 3 and cook for 40 minutes at 100 degrees, speed 1. Keep the spatula inserted and when the polenta thickens, reduce the temperature to 90 and the speed to 1. Occasionally scrape down the sides. Tips: if you want a softer polenta, reduce the flour. If you want to decrease cooking times, you can use quick-cooking flour.