Polenta, an Italian culinary creation, transforms humble cornmeal into a gastronomic experience. This cherished dish traces its roots to Northern Italy, where it has stood the test of time as a comforting and versatile staple. Crafted from coarsely ground yellow or white corn, polenta’s journey from grain to plate is a celebration of simplicity and flavour favoured by vegetarians and vegans.
The preparation of polenta is a ritual that involves slow-cooking cornmeal in water, milk, or broth, resulting in a smooth and creamy texture that can vary from soft and spoonable to firm and sliceable when cooled. Polenta’s delicate maize flavour and adaptability mean it can be served as a hearty main course like a creamy bed for braised meats, a canvas for sautéed mushrooms, or a base for grilled vegetables or as a side dish, often accompanied by savoury sauces, cheeses, vegetables, or meats. Polenta is also used in sweet recipes.