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Type | Porridge |
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Place of origin | Italy |
Region or state | Northern and central Italy[1] |
Main ingredients | Yellow or white cornmeal, liquid (water, soup stock) |
Polenta (/pəˈlɛntə, poʊˈ-/, Italian: [poˈlɛnta])[2][3] is an Italian dish of boiled cornmeal that was historically made from other grains. It may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled.[4]
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.[5] 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.[6]