Reden um den heißen Brei: So wird Polenta cremig oder kross

Fein, mittel, grob oder instant - für die Zubereitung von Polenta ist die Sorte wichtig. Wer fleißig rührt, kann kaum etwas falsch machen, denn dann passt der Maisgrieß kross oder cremig zu praktisch allem.

von Agentur DPA

Polenta lässt sich gut kombinieren, zum Beispiel mit Spinat und Nüssen.

Bild: Wolfgang Schardt/Gräfe und Unzer/dpa-tmn

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Polenta wird wunderbar cremig in Süßspeisen: Hier als süße Schnitten mit Aprikosen. Bild: Wolfgang Schardt/Gräfe und Unzer/dpa-tmn

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