Polenta is cornmeal boiled into a porridge then usually mixed with other vegetables, cheeses or seasonings and served along side fresh fish or meats. Corn Polenta is usually a pale yellow in color. The more finally ground corn polenta is milled, the creamier, it will be. Coarser polenta produces a chewier mixture.
Italy’s polenta gets its worst reputation for being a bit-painstaking to cook, as it requires careful stirring for about 45 minutes, similar to its Italian rice cousin, risotto. Eat corn polenta as a porridge, or form chilled polenta into a desired shape and fry it or bake it. Sometimes it is topped with a delicious sauce. There is a baking alternative which produces satisfactory results. Instant polenta is also on the market but not considered a good trade-off, tastewise or texturewise.
Here’s a quick, bright holiday suggestion for corn polenta. How about a Holiday Polenta made brighter with Parmesan cheese and dotted with decorative green peas and bits of red sun-dried tomatoes?
Since early in the 16th century, “polenta,” which has Hebrew, Latin origins, a corn or grain substance, has been cooked in water or milk, and eaten by the rich and poor around the world.
Nutritionally, corn polenta supplies iron, phosphorus, zinc, magnesium and vitamin B6.
Buy polenta packed by North American baggers labeled “corn grits/polenta,” while Italian packagers label it, “polenta.” The pre-cooked polenta ingredient list is simply the polenta, itself, water, salt and butter.
- Also served “soupy
- Alternative to pasta or bread
- Excellent with all cheeses
- Grilled, fried or baked
- On kabobs
- Sausage ragu
- Scrambled with eggs
- Shaped into balls, sticks or patties
- Stir fry
- Tomato sauces
- Top with maple syrup
- With cod fish baccala
Below are foodsites with recipes for corn polenta.