A coarse yellow cornmeal mush that is a staple of Northern Italy. As versatile as Souther nItaly's pasta, polenta can be served hot with various toppings. It can be molded, then cut into squares and fried or grilled. Back to the top
Formed yellow cornmeal mush, essentially. Baked or grilled with cheese or other toppings, makes a great appetizer or side dish. Say Polenta loudly multiple times with a heavy New York accent and it makes for hours of family entertainment fun.
a staple of Northern Italy, polenta is a mush made from cornmeal. It can be eaten hot or cooled until firm and cut into rounds or squares. Ours is the creamy variety, the texture of fine grained porridge.
The Italian version of cornmeal mush. Coarsely ground yellow cornmeal is cooked with stock or water and flavored with onions, garlic, and cheese. Polenta may be eaten fresh out of the pot, as a perfect accompaniment to stews. Polenta may also be poured into a greased pan and allowed to set. It is then sliced, sauted, and topped with cheese or tomato sauce. When cooked properly, polenta is a simple treasure.
Coarsely ground yellow cornmeal, cooked and flavored with onions, garlic, and cheese. Polenta is sometimes served as an Italian mush, with soups or stews. It's also spooned into a greased baking pan; allowed to set; then sliced, sauted, and topped with cheese and tomato sauce.
A staple from northern Italy, where it is used like a bread. Polenta is a cornmeal mush that can be served hot or cooled until firm then cut into squares that are fried. "Parmesan" or "gorgonzola" cheese is sometimes added for flavor.
A cornmeal porridge from Northern Italy. Traditionally made with water in a large copper pot called the paiolo and stirred with a bastone (a wooden baton) then cooled in madia - a round wooden tray and cut up into diamond or squares and then served plain with butter snd cheese, any of a number of sauces as pasta is and braised or roasted meat. Various ingredients can be added during cooking including cheese, vegetables, ham and truffles. There are two main types of Polenta - fine or coarse- they result in different textures in the finished product. see Recipe
Polenta is a cornmeal dish popular in Italian, Savoyard, Swiss, Austrian, Croatian, Slovenian, Serbian, Romanian, Bulgarian, Corsican, Argentine, Brazilian, and Mexican cuisine, and it is a traditional staple food throughout much of northern Italy.
polenta is an object-oriented programming language inspired from the Java, C++, ML, Python, Perl, Smalltalk, and LISP languages. It supports class definitions, operator overloading, file streams, list/tuple processing, and network i/o.