Q131607
Sign in to savePolenta (, ) 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.
AI overview
Polenta is an Italian food made by boiling cornmeal (though historically other grains were used), which can be eaten soft or cooled into a solid form that's then baked, fried, or grilled. It matters as a traditional Italian staple dish that remains popular in Italian cuisine today.
AI-generated from the Wikipedia summary — may contain errors.
Key facts
- Food.name
- Polenta
- Food.image
- Cotechino-Servito-Polenta-Lenticchie.jpg
- Food.image_size
- 250px
- Food.caption
- Polenta served with boiled cotechino Modena (top) and lentils (bottom)
- Food.country
- Italy
- Food.region
- Northern and central Italy
- Food.type
- Porridge
- Food.main_ingredient
- Yellow or white cornmeal, liquid (water, soup stock)
via Wikipedia infobox
Article
6 sectionsContents
- Etymology
- History
- Cooking time
- See also
- References
- Further reading
Polenta (, ) 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.
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, Croatian, Slovenian, Serbian, Romanian and, due to Italian migrants, Brazilian, Uruguayan, and Argentinian cuisines. 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. thumb|250px|Polenta served in the traditional manner on a round wooden cutting board thumb|250px|Polenta in paiolo