What is polenta

We could say that the polenta It is a very old food, which is made from corn flour (although there are other varieties of polenta, such as the one made with rye flour). It is considered as a cereal, a kind of porridge or puche whose origin is found in the north of Italy, although to this day it is common its preparation in a very large diversity of countries such as Argentina, Chile, Austria, Switzerland or Peru.

It is quite probable that its origin we found it even much earlier, in antiquity, when the Greeks prepared a kind of stew from the barley flour, known by the name of pullmentum and then received the name of pulpy. In fact, it was considered the main dish par excellence of the Roman legions. Over the years, polenta has evolved until there is a wide variety of recipes and dishes.

Types of polenta

At present we can find ourselves above all with 3 types or classes of polenta, which come directly from Italy:

  • Yellow polenta (polenta gialla): it is made with yellow corn flour, this variety being the most popular, known and elaborated.
  • White pole (polenta bianca): it is made with chestnut flour.
  • Dark polenta: it is made with buckwheat flour.

In fact, from the yellow polenta we can know other varieties, as it is the case of the tanned polenta (the most solid, which usually presents crust as a result of roasting), the more unctuous polenta (polenta vuncia), the polenta with Gorgonzola cheese, polenta with mushrooms and taragna polenta.

How to cook polenta

What do you need?

  • 4 cups of cornmeal (for polenta)
  • 7 cups of water
  • Salt

Preparation of polenta

  1. Put the 7 cups of water in a saucepan or large pot, add salt to taste and bring to a boil.
  2. When the water boils add cornmeal in the form of rain.
  3. Stir constantly with a wooden spoon, continuing this movement until the polenta peels off the edges of the pan or pot (which will happen about 45 minutes later).
  4. List!
This article is published for informational purposes only. You can not and should not replace the consultation with a Nutritionist. We advise you to consult your trusted Nutritionist. ThemesCereal Foods

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