Polenta
Polenta
Polenta (/pəˈlɛntə/, from Italian: [poˈlɛnta]) is a dish of boiled cornmeal that was historically made from other grains. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled.
Etymology
The term "polenta" is derived from the Latin pollen, which means "fine flour". This term was used to describe a variety of porridges. The use of corn, or maize, in polenta is a relatively recent innovation, as corn was not introduced to Europe until the 16th century.
Preparation
Polenta is made by boiling cornmeal in water or broth. The cornmeal is stirred continuously to prevent lumps from forming. The mixture is cooked until it thickens to the consistency of a stiff porridge. At this point, it can be served hot, or it can be poured into a mold and allowed to cool and solidify.
Variations
There are many variations of polenta, depending on the region and the ingredients used. In some regions, polenta is made with buckwheat instead of cornmeal. Other variations include adding cheese, butter, or herbs to the polenta for additional flavor.
Related Terms
- Cornmeal: A type of flour ground from dried maize.
- Porridge: A dish made by boiling ground, crushed, or chopped starchy plants.
- Maize: Also known as corn, a cereal grain first domesticated by indigenous peoples in southern Mexico.
- Buckwheat: A plant cultivated for its grain-like seeds.
External links
- Medical encyclopedia article on Polenta
- Wikipedia's article - Polenta
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