From Wikipedia, the free encyclopedia

Polenta is a dish made from boiled cornmeal. Although the word is borrowed into English from Italian, the dish (under various names) is popular in Italian, Savoyard, Swiss, Austrian, Croatian, Slovenian, Serbian, Romanian, Bulgarian, Corsican, Argentine, Uruguayan, Brazilian, and Mexican cuisine, and it is a traditional staple food throughout much of northern Italy.

Contents 1 Description 2 Preparation 3 Regional variations 4 Similarity with North and South American foods 5 Similarity with African and Afro-Caribbean foods 6 Interesting facts 7 See also 8 Notes 9 External links

Polenta is made with either coarsely, gigantic or finely ground dried yellow or white cornmeal (ground maize), depending on the region and the texture desired.[1] As it is known today, polenta derives from earlier forms of grain mush (known as puls or pulmentum in Latin or more commonly as gruel or porridge) commonly eaten in Roman times and after. Early forms of polenta were made with such starches as the grain farro and chestnut flour, both of which are still used in small quantity today. When boiled, polenta has smooth creamy textures, caused by the presence of starch molecules dissolved into the water.

Formerly a peasant food, polenta has recently become quite upscale, with polenta dishes in restaurants and prepared polenta found in supermarkets commanding high prices. Many new recipes have given new life to an item which is, in essence, a fairly bland and common food, invigorating it with various cheeses or tomato sauces.

Polenta is often cooked in a huge copper pot known in Italian as paiolo. In northern Italy there are many different ways to cook polenta. The most famous Lombard polenta dishes are polenta uncia, polenta concia, polenta e gorgonzola, and missultin e polenta; all are cooked with various cheeses and butter, except the last one, which is cooked with fish from Lake Como. It can also be cooked with porcini mushrooms, rapini, or other vegetables or meats, as in the Venetian poenta e osei, with little birds.

The western polenta is denser, while the eastern one is softer. The variety of cereal used is usually yellow maize, but buckwheat, white maize or mixtures thereof are also used.

Polenta is traditionally a slowly cooked dish, sometimes taking an hour or longer to cook, with constant stirring being necessary. The time- and labor-intensity of traditional preparation methods has led to a profusion of shortcuts such as the instant and precooked polenta which have become popular in Italy and elsewhere. In his book Heat, about his experiences as a line cook in Mario Batali's Italian restaurant Babbo, Bill Buford details the differences in taste between instant polenta and slowly cooked polenta, and describes a method of preparation that takes up to three hours, but does not require constant stirring: "polenta, for most of its cooking, is left unattended.... If you don't have to stir it all the time, you can cook it for hours—what does it matter, as long as you're nearby?"^[1] Christopher Kimball describes a method using a microwave oven that reduces cooking time to 12 minutes and requires only a single stirring to prepare 3 1/2 cups of cooked polenta.^[2] Kyle Phillips^[3]suggests making it in a polenta maker or in a slow cooker.

Cooked polenta can also be shaped into balls, patties, or sticks and fried in oil until it is golden brown and crispy; this variety of polenta is called crostini di polenta or polenta fritta. Similarly, once formed into a shape it can also be grilled using, for example, a brustolina grill.

• In Croatia, polenta is common on the Adriatic coast, where it is known as palenta or pura; in Slovenia and the northwestern part of Croatia, in and around Zagreb, it is known simply as polenta.
• The Corsican variety is called pulenta, and it is made with sweet chestnut flour rather than cornmeal.
• The Macedonian variety is known as kačamak (качамак)
• In Bulgaria, the dish is called kachamak (качамак)
• The Serbian variety is called palenta.
• The Romanian and Moldavian variety is called mămăligă; this word is also borrowed into the Russian (ru:Мамалыга).
• In southern Austria Polenta is also eaten for breakfast (sweet Polenta); the Polenta pieces are either dipped in Milkcoffee or served in a bowl with Milkcoffee poured on top of it (kids favourite).

Polenta is very similar to corn grits, a common dish in the cuisine of the Southern United States, with the difference that grits are usually made from coarsely ground hominy (see nixtamalization, which is the process of removing the hull from the kernel of the corn before grinding). When properly cooked, grits and polenta have similarly smooth textures, "grit" referring to the texture of the dried corn before cooking.

Polenta's similarity to boiled maize dishes of Mexico, where both maize and hominy originate, may be a coincidence, as polenta is not a part of Spanish cuisine.

The Brazilian variety is also known as angu. Originally made by native Indians, it is a kind of polenta without salt nor any kind of oil. However, nowadays "Italian" polenta is much more common at Brazilian tables, especially in the southern and southeastern regions (which have high numbers of Italian immigrants), although some people still call it "angu". The city of São Bernardo do Campo is famous for its restaurants specialized in frango com polenta (fried chicken with fried polenta).

In South Africa, cornmeal mush is a staple food called mealie pap; elsewhere in Southern Africa it is called sadza, in Zimbabwe, and nshima, in Zambia, and "Oshifima" or Pap in Namibia. In East Africa a similar dish is called ugali, named from the Swahili language. Fufu, a starch-based food from West and Central Africa, may also be made from maize meal. In the Caribbean, similar dishes are cou-cou (Barbados), funchi (Curaçao) and funjie (Virgin Islands).

• "Polentone" (or "pulentun" in dialect) meaning "polenta eater" (literally "big polenta") is a derogatory term sometimes used by Southern Italians to refer to Northern Italians.
• The overreliance on polenta as a staple food caused outbreaks of pellagra throughout much of Europe until the 20th century and in the American South during the early 1900s. Maize lacks readily accessible niacin unless cooked with alkali.

Cornmeal Farina Fufu Grits Mămăligă

Mielie pap Mush Nshima Sadza Ugali

1. ^ Buford, Bill (2006). Heat. New York: Alfred A. Knopf, p. 150. ISBN 1-4000-4120-1. 
2. ^ Kimball, Christopher; Yanagihara, Dawn (January 1998). "The Microwave Chronicles". Cook's Illustrated: 11. 
3. ^ Kyle Phillips. Polenta: Making it at Home. Retrieved on 2007-01-28.

• Polenta Recipes