/ 150 g cornmeal / polenta

Polenta (Italian: polenta) is a porridge or paste made from ground dried corn (maize), traditionally a staple of Northern Italian cuisine and widely consumed throughout Europe and the Americas. The ingredient itself—cornmeal—is produced by grinding dried corn kernels into varying degrees of fineness, from coarse meal to fine flour. The corn used is typically dent corn or flint corn varieties, which differ from sweet corn in their lower sugar content and greater starch composition. Polenta may be white, yellow, or red depending on the corn variety employed. The texture and cooking characteristics vary significantly based on the grind size: coarse polenta produces a textured porridge, while fine polenta yields a smoother preparation. Traditional polenta, particularly from northern Italy, is often made from a specific corn variety and carries protected designation status in certain regions (Polenta Taragna, for example, incorporates buckwheat).

Polenta is prepared by slowly simmering cornmeal with liquid (water, broth, or milk) until it forms a thick, creamy porridge, typically served as a savory dish. It functions as both a base for other preparations and as a standalone course. Soft polenta is served immediately as a creamy porridge, often topped with ragù, mushrooms, cheese, or braised meats in Italian cuisine. Cooled polenta can be sliced, grilled, fried, or baked into gratins. Polenta appears in cuisines beyond Italy—in Romania as mămăligă, in the Balkans, and throughout Central Europe. It pairs naturally with aged cheeses, rich sauces, game, and vegetables. The ingredient is also ground into fine flour for baking breads, cakes, and pastries, where it contributes a subtle corn flavor and slightly granular texture.