File:Cotechino-Servito-Polenta-Lenticchie.jpg · Wikimedia Commons · See Wikimedia Commons
polenta
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.
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
Wikidata facts
- Subclass of
- dish
- Part of
- Brazilian cuisine
- Has part
- maize flour
- Country of origin
- Italy
- Based on
- grits
- Material used
- cornmeal
- Image
- Polenta & feta ready for grilling later -food -veggie -vegetarian -homemade.jpg
- Said to be same as
- Kačamak
Show 2 more facts
- culture
- Italian cuisine
- Commons category
- Polenta
Sources (1)
via Wikidata · CC0
~4 min read
Encyclopedic overview
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
Excerpted from Wikipedia’s “polenta” article, available under the CC BY-SA 4.0 licence.