Polenta

Polenta is a dish of Italian origin made from ground cornmeal, typically yellow or white maize. Traditionally associated with Northern Italy, it is prepared by simmering the meal in water or stock until the mixture thickens into a porridge. It can be served soft and creamy or allowed to cool and solidify into a loaf that is sliced for serving.

Traditional polenta uses coarsely ground cornmeal and salt, with butter or cheese often stirred in for flavor. Quick- or instant-polenta varieties exist that cook in minutes, but they may have a finer texture and different cooking instructions.

Serving and texture vary. Soft polenta is commonly served as a base or accompaniment to stews, braised meats, mushrooms, or sauces. Once cooled and firm, it can be sliced and grilled, fried, or baked. Regional variants include polenta taragna, which combines cornmeal with buckwheat.

History and geography. After the Columbian exchange, maize became a staple in parts of Northern Italy, particularly Veneto, Lombardy, Friuli-Venezia Giulia, and Piedmont. Today polenta is widely recognized as a traditional Italian dish and is prepared around the world, with regional adaptations and toppings.

Nutrition and storage. Polenta is gluten-free, though cross-contamination with other grains should be considered for those with celiac disease or gluten sensitivity. Cooked polenta can be refrigerated and reheated, or cooled and fried; instant polenta offers faster preparation but can differ in texture from the traditional method.