Polenta

Like many foods we enjoy today, Polenta was originally a peasant food. Recently, polenta has become quite upscale, with polenta dishes in restaurants and prepared polenta found in supermarkets commanding high prices. Many new recipes add various cheeses or tomato sauces and have given new life to a dish which began as a fairly bland and common food.

Polenta is made from boiled cornmeal and it is a traditional staple food throughout much of northern Italy. In the northern regions, polenta is more common than pasta. 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 cornmeal. When properly cooked, grits and polenta have similarly smooth textures, "grit" referring to the texture of the dried corn before cooking.

In Italy, polenta is eaten with many things. Today there are typically two varieties of polenta in Italy. One is made of fine-grained, pale corn meal typical of the Veneto region. This polenta has a consistency similar to mashed potatoes. The other is a coarse-grain, yellow cornmeal typical of the Lombardy or Piedmont regions and is typically quite firm. Fine polenta is dressed with butter, salt and pepper, or cheese and can be enjoyed by itself.

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. Polenta can also be chilled to firm squares and then baked, sautéed, grilled or fried and served as a side dish for soups, red sauces, roasted meats, seafood or sautéed mushrooms.

Preparation:

Polenta is traditionally a slowly cooked dish, sometimes taking an hour or longer to cook, with constant stirring being necessary. Polenta that is not properly cooked can have a bitter, unpleasant taste. The traditional preparation method is both labor-intensive and time-consuming. Fortunately, modern cooks have invented a variety of shortcuts which allow you to enjoy this traditional dish quickly without losing too much of its traditional flavor and texture. It is possible to cook polenta without the constant stirring although the texture is not quite the same. A quicker option is the instant and precooked polenta available in grocery stores and has become popular in Italy and elsewhere. It is even possible to cook polenta in the microwave. With a little experimenting, you will discover the method that is right for you.

Tips for homemade polenta:

First determine what type of cornmeal will go best with the dish you are preparing – course or fine. Then decide if you want to use a slower, more traditional polenta or a quick cooking variety.

For slow cooking: Look for a stone-ground cornmeal in your local supermarket or Italian grocery. Prepare with a copper pot and you will need to stir often as it needs constant attention.

For quick cooking: Look for the fast-cooking, instant variety. Similar to instant rice, this polenta will only take 5 minutes to prepare. Polenta can also be purchased already prepared in pre-made logs which can immediately by cooked by whichever method you prefer (grilled, baked or fried) and is great in a time pinch.

Polenta Recipes

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