Polenta
Italian porridge, usually of cornmeal / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Polenta?
Summarize this article for a 10 year old
Polenta (/pəˈlɛntə, poʊˈ-/, Italian: [poˈlɛnta])[2][3] is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled.
Type | Porridge |
---|---|
Place of origin | Northern and central Italy[1] |
Main ingredients | Yellow or white cornmeal, liquid (water, soup stock) |
The variety of cereal used is usually yellow maize, but often buckwheat, white maize, or mixtures thereof may be used. Coarse grinds make a firm, coarse polenta; finer grinds make a soft, creamy polenta.[4] Polenta is a staple of both northern and, to a lesser extent, central Italian, Swiss Italian, southern French, Slovenian, Romanian and, due to Italian migrants, Brazilian and Argentinian cuisine. It is often mistaken for the Slovene-Croatian food named žganci.[1] Its consumption was traditionally associated with lower classes, as in times past cornmeal mush was an essential food in their everyday nutrition.[5]