Polenta is a versatile dish made from cornmeal and water, often served in stews or as cutlets. It can be made with yellow or white cornmeal and is low in fat. It can be served with a variety of toppings and is popular in both Italian and Spanish cuisine.
Polenta is the Italian word for corn and is usually thought of as a pudding-like substance made from cornmeal. The simplest type of is made with yellow cornmeal, salt and water. That basic variety is also among the lowest in fat; however, there are many other types as well.
Served in Italian stews, Spanish soups or drizzled with sweet maple syrup, the possibilities for polenta are endless. Most people are familiar with polenta-style cutlets. They are popular fillers in the vegetarian world, used similarly to bread or other grains. Cutlets are made when polenta is poured onto a platter and then spread out smooth. After it cools, it is cut into triangles, dipped in breadcrumbs, and then baked until the triangles are crispy on the outside and creamy on the inside.
Cooking polenta is easy. Simply bring about 3 cups (750 mL) of salted water to a boil. Then add about 1 cup (152 grams) of cornmeal to the water. Keep whisking the mixture as it boils. Next, reduce the temperature on the stovetop to low and let the mixture cook for about 15 minutes. For people who like creamy polenta, it should cook longer on the lowest heat.
As a general rule, 1 cup (152 grams) of cornmeal yields about three times as much polenta. While that may seem like a lot, it can be used in so many recipes that it quickly disappears. For example, many people just like to make the cutlets mentioned above and serve them with tomato sauce. Other people like to add cutlets to pesto. The possibilities are endless.
Originally, polenta was made with buckwheat, until corn and cornmeal came into the picture. While the buckwheat variety may be the original, most people prefer the familiar corn-based variety. While often made from yellow cornmeal, it can also be made from white cornmeal, as is the case with the Venetian variety. Also, if it’s made in the western part of the globe, it’s usually denser than when it’s made in the east.
Polenta is one of the most versatile dishes out there. Although it was originally the food of farmers, it is now served in gourmet restaurants around the world. It can be simple, served with cheese and butter, or quite complex, served with fish, duck or other meats. Many people love it because it can be used for several days after its preparation, making it a great addition to any meal.
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