Polenta

Polenta

Polenta porridge with lentils (bottom) and cotechino sausage (top)
Type	Porridge
Place of origin	Northern and central Italy[1]
Main ingredients	Yellow or white cornmeal, liquid (water, soup stock)
Cookbook: Polenta   Media: Polenta

Polenta (/pəˈlɛntə, poʊˈ-/, Italian: [poˈlɛnta])^[2][3] 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.

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.^[4] Polenta is a staple of both northern and, to a lesser extent, central Italian, Swiss Italian, southern French, Slovenian, Romanian and, due to Italian migrants, Brazilian and Argentinian cuisine. It is often mistaken for the Slovene-Croatian food named žganci.^[1] Its consumption was traditionally associated with lower classes, as in times past cornmeal mush was an essential food in their everyday nutrition.^[5]