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| Type | Porridge |
|---|---|
| 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]
- ^ a b Righi Parenti, Giovanni (2003) [1995]. "Pisa, Lucca, Livorno". La cucina toscana [Tuscan cuisine] (in Italian). Rome: Newton & Compton. p. 384. ISBN 88-541-0141-9.
- ^ Migliorini, Bruno; Tagliavini, Carlo; Fiorelli, Piero. Tommaso Francesco Borri (ed.). "Dizionario italiano multimediale e multilingue d'ortografia e di pronunzia". dizionario.rai.it. Rai Eri. Retrieved 12 February 2016.
- ^ Canepari, Luciano. "Dizionario di pronuncia italiana online". dipionline.it. Archived from the original on 9 October 2018. Retrieved 12 February 2016.
- ^ "Polenta: All you Need to Know About the Comfort Food of Northern Italy". La Cucina Italiana. 10 February 2023. Retrieved 18 June 2024.
- ^ "Polenta – How to Cook Polenta". mangiabenepasta.com. Archived from the original on 9 July 2019. Retrieved 28 September 2015.
- ^ "La storia della polenta" [The history of polenta]. I primi d'Italia (in Italian). Archived from the original on 2 December 2013. Retrieved 31 January 2016.