Glossary of food terms: P
Polenta
A golden-yellow Italian cornmeal made from ground maize, and also the name given to the savoury cornmeal porridge that's made from it.
Polenta can be coarse or fine. The type most widely available in the UK is the instant or quick-cook powdered variety, which can be made in minutes. The dish itself is the traditional staple of northern Italy and is made by simply mixing the cornmeal with water and simmering and stirring until it thickens. It can be served hot - known as wet polenta - or left to cool and set in a dish and then cut into squares or slices which are fried or grilled to give a light crust.
Ready-to-eat polenta is also available, sold in rubbery looking blocks. Wet polenta can be bland so tends to be mixed with flavourings such as butter, cheese, herbs, cooked onions or mushrooms. It's also used as a side dish to accompany meat dishes, stews or casseroles. Fried or grilled polenta slices also make a good accompaniment to dishes such as stews, or can be topped with cheese and grilled. Polenta meal can also be used in baking.
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