Polenta is a dish of boiled cornmeal that originated in Northern and Central Italy. It is a type of porridge made from ground flint corn, which can be yellow or white. The cornmeal can be coarsely or finely ground, resulting in either a firm, coarse polenta or a soft, creamy polenta. Polenta is often allowed to cool and solidify into a loaf that can be baked, fried, or grilled. It is a staple of Northern Italian, Swiss, and Balkan cuisines, and is often mistaken for the Slovene-Croatian food named žganci.
Polenta can be served as a main course or side dish, and is often topped with sauces, gravies, ragu, or cheese. It is a versatile base for both sweet and savory dishes. In addition to products labeled “polenta,” you can find quick-cooking polenta and pre-cooked varieties like instant polenta (which you cook by rehydrating it with boiling water) or pre-made polenta sold in a tube.
The classic ratio for making polenta is 1 part polenta to 4 parts water, but the amount of water can be adjusted to achieve the desired consistency. Polenta is often served freshly cooked, with a texture similar to porridge, but it can also be allowed to cool and solidify into a loaf that can be baked, fried, or grilled.
