Polenta

Polenta is a porridge made from coarsely ground maize (cornmeal), cooked in water or stock until thick and served hot or left to set. It is a traditional staple of northern Italy, particularly Lombardy, Veneto, Piedmont and Friuli.

What it really is

Polenta is made by whisking coarse cornmeal into salted boiling water or stock, then stirring over low heat for 30 to 60 minutes until the grains swell and the mixture pulls away from the sides of the pot. Butter, olive oil or grated Parmigiano-Reggiano are often stirred in at the end. Before maize arrived in Europe from the Americas, the name referred to porridges made from other grains and legumes, so the modern dish is a later form of an older food.

When the porridge is poured onto a board or tray and left to cool, it sets into a firm slab. That set polenta can be cut into pieces and then fried, grilled or baked. Soft polenta is served loose, while set polenta is served in slices. Instant polenta, which is precooked and dried, is a quicker product that gives a softer, less textured result than traditional coarse cornmeal.

How it's served

• Soft polenta is spooned onto warm plates and served with braised meats such as beef stew or rabbit, or with sausages.
• Set polenta is cut into slabs or triangles, then fried or grilled and served with mushrooms, cheese or a ragù.
• Polenta is often served with butter and cheese, or with stewed mushrooms and a little olive oil.
• It is eaten with a spoon or fork, usually as a side to a main course in northern Italy.

How to write it on the menu

• Write "Polenta" with the main ingredients, for example "Soft polenta with butter and Parmigiano-Reggiano" or "Grilled polenta with wild mushrooms".
• State whether the polenta is soft, set and grilled, or fried, since the texture changes the dish.
• Flag dairy (butter and cheese) where they are used in the finishing, as the classic version often includes them.
• Name any meat or stew served with it, such as beef ragù or rabbit, so guests with meat preferences can choose.