Polenta has a legacy dating back to the 1700’s..
Polenta is coarsely or finely ground yellow or white cornmeal boiled with water or stock into a porridge and eaten directly or baked, fried or grilled before serving.
Polenta is originally an Italian word meaning hulled and crushed grain, especially barley-meal;
the source of cornmeal. Maize was not cultivated in Europe until the early 16th century.
Polenta has historically been a peasant food. It was considered peasant food because it was plentiful and cheap.
Polenta is cooked by simmering in a water-based liquid, either with other ingredients or eaten
with them once cooked.
[ Cornmeal is a meal (coarse flour) ground from dried maize or corn. It is a commonstaple food,
and is ground to fine, medium, and coarse consistencies, but not as fine as wheat flour.]
Types of Polenta are Coarse ground polenta, finely ground polenta, instant polenta, white polenta, precooked (tube) polenta.
Now a days there is use of instant or precooked polenta. Polenta is often served as a soft, thick mush, which may be topped with sauce, or cheese. Cooked polenta can also be cooled until firm and cut into wedges, rounds, or other shapes, which can be baked, grilled, or pan-fried.
Polenta is best made with either medium- or coarsely-ground cornmeal.
Cooked polenta can be used as a base for toppings, such as sauces, cheeses, vegetables, and meat, much the same way that pasta can.
Maize, the American Indian word for corn, means “that which sustains life”.
Polenta is a wonderful dish that goes with breakfast, lunch and dinner entrees.
Polenta made from whole-grain corn can supply good amounts of iron, thiamine, zinc, phosphorus and magnesium. It’s also a good source of fiber.
While you might think you should avoid foods like polenta because of the high carbohydrate content, this is really not true. The fiber in polenta can help prevent diseases and because it is made up of complex carbohydrates, it can help control glucose levels. Zinc contributes to a healthy immune system.