Polenta
Polenta (/pəˈlɛntə, poʊˈ-/, Italian: [poˈlɛnta]) is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled.
Type | Porridge |
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Place of origin | Northern and Central Italy |
Main ingredients | Yellow or white cornmeal, liquid (water, soup stock) |
The variety of cereal used is usually yellow maize, but often buckwheat, white maize, or mixtures thereof may be used. Coarse grinds make a firm, coarse polenta; finer grinds make a soft, creamy polenta. Polenta is a staple of both Northern and, to a lesser extent, Central Italian, Swiss Italian, Southern French, Slovenian and, due to Italian migrants, Brazilian cuisine. It is often mistaken for the Slovene-Croatian food named žganci. Its consumption was traditionally associated with lower classes, as in times past cornmeal mush was an essential food in their everyday nutrition.