Polenta

The dish comes from Italy. It may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled.

Polenta

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

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, Romanian and, due to Italian migrants, Brazilian and Argentinian 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.

Polenta covered any hulled and crushed grain, especially barley-meal, and is derived from the Latin pollen for 'fine flour', which shares a root with pulvis, meaning 'dust'.

As it is known today, polenta derives from earlier forms of grain mush (known as puls or pulmentum in Latin) that were commonly eaten since Roman times. Before the introduction of corn (maize) from America in the 16th century, polenta was made from starchy ingredients like farro, chestnut flour, millet, spelt, and chickpeas.

Polenta was brought to the south of Brazil by Italian immigrants in the late 19th century and has become an important part of Italian-Brazilian culture and identity in the states of Rio Grande do Sul, Santa Catarina and Paraná. The fried version, though, has become popular even in other regions that didn't receive Italian migration and is a popular snack and finger food in bars across the country.

In Yemen, polenta is primarily prepared from either sorghum meal or barley-meal with an addition of animal fat and made into a thick paste, and is known locally as ʿaṣīd. It is often served in a bowl where soup broth is added as a viand, and eaten with one's fingers.

 

Polenta takes a long time to cook, simmering in four to five times its volume of watery liquid for about 45 minutes with near-constant stirring; this is necessary for even gelatinization of the starch. Some alternative cooking techniques have been invented to speed up the process or not require constant supervision. Quick-cooking (pre-cooked, instant) polenta is widely used and is prepared in just a few minutes; it is considered inferior to polenta made from unprocessed cornmeal and is best eaten after being baked or fried.^{[citation needed]}

 

 

In his book Heat, Bill Buford talks about his experiences as a line cook in Mario Batali's Italian restaurant Babbo. Buford details the differences in taste between instant polenta and slow-cooked polenta and describes a method of preparation that takes up to three hours but does not require constant stirring: "polenta, for most of its cooking, is left unattended. ... If you don't have to stir it all the time, you can cook it for hours—what does it matter, as long as you're nearby?". Cook's Illustrated magazine has described a method using a microwave oven that reduces cooking time to 12 minutes and requires only a single stirring. In March 2010, it presented a stovetop, near-stir-less method that uses a pinch of baking soda (an alkali), which replicates the traditional effect.

  Media related to Polentas at Wiki Commons

• List of maize dishes
• List of porridges