Polenta

Polenta is white or yellow cornmeal that is a type of porridge or gruel which was a common food served during Roman times. Once to be considered peasant food in and around Italy, it is now making a come back as a gourmet dish in many famous restaurants. In the past, polenta was a staple food that was eaten out of necessity many times throughout the week in many Italian home, and the dish was popularly served in the northern regions of Italy.

Traditionally, polenta was served with salted fish such as anchovies or herrings or eaten plain. In modern times, many cooks have rediscovered this simplistic Italian dish and have breathed new life into once traditional polenta recipes. Chefs and home cooks are now serving this rustic dish topped with hearty Bolognese sauces, vegetables, mushrooms and traditional Italian cheeses.

Cooking polenta can be a time consuming and laborious task that many new cooks are apprehensive to undertake. Polenta does well when cooked over low consistent heat and stirred constantly. By doing these two things, it will help to keep the polenta from sticking, prevent lumps and reduce burning. For those cooks that would like to shorten the cooking time of polenta, many companies make instant polenta which is now becoming extremely popular in Italy.

Polenta can be served creamy or cooked until soft in texture, and served with various Italian sauces. Some cooks prefer to take the soft polenta and spread it out on to a wooden board and allow it to firm up and dry. Polenta can also be chilled in the refrigerator until it becomes firm in texture. Polenta can then be sliced and fried in oil or grilled and served with various meats and vegetables. When polenta is prepared in this manner, it is usually served as a side dish unlike soft polenta which is served as the main dish.

One question that many cooks and food lovers want to know is if there is a difference between polenta and cornmeal. About the only difference between the two is that polenta is medium or coarse ground and is cooked like a porridge or gruel. While cornbread for example is made out of a finer ground cornmeal and is baked into bread or used as a coating like flour with deep-fried foods such as catfish.

Polenta has come along way in the past fifty years when compared to its original rustic beginnings in northern Italy. This creamy comfort food has been making many happy with its simplicity and also being able to dress it up with complex sauces or luxurious ingredients makes it a tasty meal or accompaniment to various Italian-themed food dishes. No matter which way a person likes their polenta served, it is sure to make a lasting impression on the palate.